Tai Po Chicken, Peanut and Coriander Rice
From our homelands of Tai Po village in Hong Kong this lovely, sweet, spicy sauce with aromatic habanero chilli, citrus lemon & lime together with sweet plum blends to create a unique chilli sauce. In this one pot dish we have used our Taste Tai Po Chilli Sauce to marinade the chicken thighs before cooking them with rice and spring greens. A generous drizzling of Taste Tai Po Chilli sauce finishes off this dish.
INGREDIENTS
| Ingredients | |
|---|---|
| 1 | 285ml Bottle of Keejay’s Tai Po sauce |
| 2tbsp | Cooking oil |
| 8 | Skin-on, bone-in chicken thighs |
| 2 | Medium onions, sliced |
| 240g | Basmati rice, rinsed |
| 580ml | Chicken stock |
| 300g | Roughly chopped pak choy or 200g Sliced spring greens |
| 60g | Roasted peanuts, chopped |
| 4 | Spring onions, sliced |
| A large handful of coriander leaves, chopped large handful of mint leaves, chopped (optional) |
method
Prep time 10 min
Cooking time 45 mins
In a wide, large casserole or pan, heat the oil over a medium heat. Brush the chicken thighs lightly with the Tai Po sauce then cook for 8 mins on each side, set aside. Add the onion to the pan and cook for 8 mins or until golden.
Add the rice and mix well then pour over the stock and set the chicken on top in an even layer. Bring to the boil, cover with a lid then reduce to a simmer for 15 mins.
Without completely taking the lid off so stopping the steam from escaping, add the pak choi or greens. Take off the heat and leave to stand for 10 mins.
Stir in the peanuts, spring onions and herbs and drizzle over more Tai Po sauce to serve.
TIP – if you’d rather use boneless chicken thighs just reduce the cooking time in step 1, to 4 mins each side.
