CHICKEN AND COCONUT “PAELLA”

Amarante

Sun, May 22 2016, 1:52 pm

This "reads" more complicated than it was. Essentially you sear the chicken thighs, remove and then saute the rice - add back the chicken thighs with liquid for the rice and bake in the oven.

I made the Pea Salad which was a nice accompaniment but any salad would work nice or a simple green vegetable.

CHICKEN AND COCONUT “PAELLA”

Source: Tyler Florence - “Tyler's Ultimate.”

THIS IS ONE OF THOSE DELICIOUS HODGEPODGE DISHES THAT DEFIES DESCRIPTION: Despite the ingredients, it’s not really Spanish though it is reminiscent of a paella, nor is it Asian, and it’s definitely not Italian. Chicken thighs, lightly crusted with crushed coriander seeds, develop a deep, lemony aroma when sautéed. The thighs get tucked into basmati rice that has been simmered in sweet coconut milk and ginger. The dish is finished in the oven and then goes straight out to the table and served family style.

SERVES 4 TO 6

¼ cup coriander seeds
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1½ cups chicken broth
1½ cups coconut milk

PEA SALAD

1 cup frozen green peas, thawed in a colander under cool water
Small handful of fresh mint leaves
1 bunch of watercress
Juice of ½ lemon
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Mint leaves, for garnish
Lemon wedges, for garnish

Preheat the oven to 400°F. Coarsely crack the coriander in one of three ways: pulse in a spice grinder; wrap the seeds in a tea towel and crush with a rolling pin or the bottom of a heavy pan; or grind in a pepper grinder on the coarse setting. Season the thighs well with salt and pepper and sprinkle all over with the cracked coriander. Heat a 3-count of olive oil in a large, deep, ovenproof skillet over medium-high heat. Lay the chicken thighs in the pan, skin side down, and give them a good sear for 3 to 4 minutes to develop a nice crust. Turn and cook for 3 to 4 minutes on the other side to brown the meat. Take the chicken out of the pan.

Hit the pan with another tablespoon of olive oil and turn the heat down to medium. Add the onion, ginger, and bay leaf and cook, stirring, for 3 to 4 minutes, until the onion is soft but not colored. Now you’ve got all this great flavor going on in the bottom of the pan—chicken drippings, ginger, onion, and bay. Add the rice and season with salt and pepper. Stir for a minute or two until the grains are well coated with the oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer. Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through, about 30 minutes. Discard the bay leaf.

When the chicken is done, put the peas, mint, and watercress into a bowl. Add the lemon juice, olive oil, and salt and pepper and give it a good toss. Taste for seasoning. To serve, take a big spoon and scoop out some rice and chicken onto each of 4 plates. Garnish each plate with the pea salad