Or as we will be calling this in our household, Thai Chicken and Rice. This came from Saveur, who got it from "Nancie McDermott's seminal cookbook Real Thai." It was simple and delicious.
I originally planned to make this over the weekend but when felled by a virus had to adapt plans for after work yesterday. I skipped the marinating time and didn't skin the chicken (no time!) ... it was simply wonderful.
1-1/2 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon freshly ground white pepper (I used plain old black pepper)
6 shallots, roughly chopped
5 cloves garlic
1 5"-inch piece fresh peeled ginger, roughly chopped
1 teaspoon salt
1/3 cup water
In a blender, combine all, puree to a paste.
6 skinless chicken thighs, halved crosswise through the bone (I used regular whole thighs)
6 skinless chicken drumsticks
Toss chicken and spice paste together in a large bowl to coat. Cover with plastic wrap and set aside at room temperature to let marinate for 1 hour.
2 tablespoons peanut oil
Heat oil in a large wide pot over medium-high heat. Add chicken and all the spice paste and cook, stirring occasionally, until paste is deeply caramelized and the chicken is just beginning to brown, 12-14 minutes.
2-1/2 cups jasmine rice
2-1/4 cups water
Add rice to pot and cook, stirring occasionally, for 1-2 minutes. Add salt to taste (I used a couple of teaspoons or so) and water; bring to a boil while stirring occasionally. Cover pot, reduce heat to medium-low and simmer until rice is just tender and chicken is cooked through, about 30 minutes. Remove pot from heat and let sit undisturbed for 15 minutes. Uncover and, using a fork, gently toss together the chicken and rice.
2 kirby cucumbers, trimmed and thinly sliced
Thai-style chile sauce, such as Sriracha
Serve immediately with cucumbers and chile sauce on the side.