Chicken Kao Mun Gai
A rich, comforting French-inspired take on the traditional Thai chicken rice bowl. Chicken cooked in a flavorful broth with aromatic spices, served atop a bed of fluffy northern-style rice.
Ingredients
- ●1 pound boneless, skinless breast or thighs chickencut into bite-sized pieces
- ●2 cups northern-style rice kaouncooked
- ●4 cups chicken broth munhomemade or store-bought
- ●2 tablespoons olive oil aromaticfor cooking
- ●1 teaspoon Thai red curry paste authenticfor added depth
- ●1/2 teaspoon ground cinnamon northernfor warm spice
- ●1/4 teaspoon ground cumin thaifor earthy flavor
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Add the curry paste and cook, stirring constantly, for 1-2 minutes.
- 3
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 4
Pour in the chicken broth and bring to a boil.
- 5
Reduce the heat to low and simmer, covered, until the chicken is cooked through and the broth has thickened, about 15-20 minutes.
- 6
Prepare the northern-style rice according to package instructions.
- 7
To serve, place a scoop of the cooked rice on a plate, then top with the chicken and spoon some of the flavorful broth over the top.
- 8
Garnish with chopped fresh herbs, such as parsley or cilantro, if desired.