ONE-SKILLET CHICKEN & GINGERY RICE

 

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

CHICKEN & RICE
1 T. neutral oil
1 1/2 c. long grain white rice
2-inch piece fresh ginger
2 1/2 c. water
2 t. kosher salt, divided
2 lb. boneless skinless chicken thighs, trimmed of fat

SAUCE
1 T. neutral oil
2 T. red curry paste
13.5 oz. can full-fat coconut milk
2 T. soy sauce
1 T. fish sauce
2 t. honey or sugar
10 cilantro sprigs, chopped

Heat oil in a 12-inch cast iron skillet over medium heat. When it shimmers, add rice and grate ginger directly into skillet. Cook 2-3 minutes, stirring regularly, until fragrant. Stir in water and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low. 

Season chicken with 1 1/2 teaspoons of salt, then lay over rice. Cover and cook 20-25 minutes or until rice is tender and and thermometer inserted in thickest part of chicken is 165 degrees. Remove skillet from burner and allow rice to steam for 10 minutes. 

While rice and chicken cook, warm oil in small pot over medium heat. When it shimmers, add red curry paste and stir 1 minute or until very fragrant an sticking to bottom of pot. Stir in coconut milk, soy sauce, fish sauce, and honey. Bring to a boil over high heat, then reduce to medium and cook, stirring often, 7-10 minutes or until the consistency of heavy cream or thin yogurt. Remove from heat and allow to cool for a few minutes.

Sprinkle cilantro on chicken and rice, then cover with sauce.

Notes: I use oyster sauce instead of fish sauce because it's what's on hand and opt for honey instead of sugar.