![]() Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering. (In fact, you will get better results if you make the rice the night before.)Ĭombine the rice and scallions in a large bowl. The rice can be made up to 24 hours in advance store it on the sheet pan, covered with plastic wrap, in the refrigerator. Spread the rice in an even layer over a large sheet pan and let cool completely, about 30 minutes. ![]() Remove the pan from the heat and let sit, covered, for 5 minutes. Reduce the heat to medium-low, cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. ½ cup thinly sliced scallions, plus more for garnishĬombine the coconut milk, 1½ cups water, salt and pepper in a medium saucepan and bring to a boil over high heat. CRISPY RICEġ3.5-ounce can unsweetened full-fat coconut milk, stirred well Let sit for at least 15 minutes and up to 3 days, covered, in the refrigerator to allow the flavors to meld. ![]() Whisk together the sweet chili sauce, vinegar, lime zest, lime juice, chile and chives until combined. SWEET CHILI DIPPING SAUCEġ tablespoon finely chopped fresh chives DIRECTIONS Put the rice in bowls, top with the skewered chicken and squeeze lime juice over. To serve, slice the thighs lengthwise in half and skewer each half, if desired. Remove to a cutting board and let rest for 5 minutes. Transfer to the wire rack and roast in the oven until just cooked through, about 5 minutes. Turn over and cook on the other side until golden brown, about 4 minutes longer. Cook until the fat renders and the skin becomes crispy, about 5 minutes. Remove the chicken from the marinade and place in the pan, skin-side down. Heat a grill pan or cast-iron skillet over medium heat until smoking. Cover and refrigerate for at least 4 hours and up to 24 hours. Put the chicken in a large bowl, pour the marinade over and toss well to make sure all the thighs are coated in the marinade. Sweet Chili Dipping Sauce (see recipe below) DIRECTIONSĬombine the garlic, ginger, lemongrass, cilantro, fish sauce, soy sauce, coconut milk, both chiles, and oil in a food processor and process until smooth. ¼ cup canned unsweetened full-fat coconut milkĦ boneless, skin-on chicken thighs (about 2½ pounds total)
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