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Bangkok Chicken with Pineapple Rice and Spicy Peanut Sauce

  • 4servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E
MineralsNatrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole chickens, de-boned and quartered

  2. 1 tablespoon Thai red curry paste

  3. Cilantro leaves

  4. Sliced garlic

  5. Sliced ginger

  6. Thai basil

  7. Sea salt

  8. 8 pieces grilled bok choy

  9. 1 cup peanuts, toasted and chopped

  10. 1/4 bunch Thai basil, chopped

  11. 1 cup basmati rice

  12. 2 cups chicken stock

  13. 1 teaspoon turmeric

  14. Sea salt, to taste

  15. 1 cup grilled pineapple chunks

  16. 2 tablespoons chopped scallions

  17. 1 egg, cooked as a plain omelet and cut into ribbons

  18. 1 ounce sesame oil

  19. 1/4 cup peeled and chopped ginger

  20. 1/4 cup peeled and chopped garlic

  21. 1 pint soy sauce

  22. 1/4 cup mirin

  23. 1/2 cup plum wine

  24. 1/2 cup rice wine vinegar

  25. 1/2 cup sugar

  26. 1/2 cup honey

  27. 1 piece star anise

  28. 4 pieces kaffir lime leaves

  29. 1 stalk lemongrass, cut into 1-inch pieces

  30. 1 red pepper, seeded and diced

  31. 1 cup peanut butter

Instructions Jump to Ingredients ↑

  1. On a clean work surface, with the chicken skin side up, gently poke a finger under the skin. Place a few leaves of cilantro and Thai basil under skin. Repeat with garlic and ginger. Flip pieces over and rub with Thai curry. Cover and reserve.

  2. In a small saucepan bring rice, stock, turmeric and salt to a boil. Lower heat, cover and cook for 15 minutes. Remove from heat. Drain and cool to room temperature. In a large sauté pan over high heat, sauté rice, pineapple, and scallions for 5 minutes. Add egg ribbons. Remove from heat and keep warm.

  3. In a large stock pot over high heat, heat sesame oil and add the ginger and garlic. Saute for 2 minutes. Deglaze pot with soy sauce, mirin and plum wine. Add remaining ingredients except peanut butter and bring a boil. Reduce heat to simmer and cook 1 hour. Remove from heat and whisk in peanut butter.

  4. Preheat grill. Season chicken with salt and cook until just done, about 6 to 8 minutes per side. Remove and keep warm. In the centre of four large dinner plates, place chicken, 2 pieces grilled bok choy, and drizzle with peanut sauce. Garnish with chopped peanuts and Thai basil.

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