Bhutanese Jasha Maroo Chicken with Red Rice

Ingredients

• 1 lb boneless chicken thigh, cut into bite-size pieces
• 1 1/2 cups red or brown rice
• 3 tbsp neutral oil or butter
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 to 4 green chilies, sliced
• 4 ripe tomatoes, diced
• 1/2 tsp ground turmeric
• 2 cups chicken broth
• 4 scallions, sliced
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Rinse the red rice and simmer it in 3 cups salted water, covered, over low heat for 35 to 40 minutes, until tender with a chew. Red rice takes far longer than white, so start it first.
2. Heat the oil in a wide pot over medium-high heat and brown the chicken in a single layer for 5 minutes, turning once, until coloured on two sides.
3. Add the onion and cook for 6 minutes until soft, then the garlic, ginger, chilies, and turmeric for 1 minute.
4. Add the tomatoes and cook for 8 minutes, pressing them down, until they collapse into a thick base.
5. Pour in the broth and simmer, uncovered, for 15 to 18 minutes, until the chicken reaches 165F (74C) and is tender.
6. Jasha maroo is meant to stay brothy rather than reducing to a thick sauce, so top up with a splash of water if it tightens too far.
7. Season generously with salt and stir in the scallions.
8. Ladle the chicken and its broth over the red rice and finish with the cilantro.

Allergen note: Contains dairy and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.