Burmese Chicken and Coconut Rice

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat, about 175°C.
2. 2Add the 1 medium chopped onion and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
3. 3Add the 4 cloves of minced garlic and the 2.54 cm piece of grated ginger. Cook, stirring constantly, until they smell fragrant, about 1 minute.
4. 4Add the about 680 g of chicken thighs and the 1 teaspoon of turmeric powder. Cook, turning the chicken pieces, until they are browned on all sides, about 5-7 minutes.
5. 5Pour in the 1 can (about 380 g) of coconut milk and the 2 tablespoons of fish sauce. Stir everything together and bring it to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7While the chicken is simmering, prepare the coconut rice. Combine the 1.5 cups of Jasmine rice with an equal amount of coconut milk (1.5 cups) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
8. 8Once the chicken is cooked, stir in the 1 tablespoon of lime juice. Taste and add more fish sauce if desired.
9. 9Fluff the coconut rice with a fork. Serve the chicken and its sauce spooned over the fluffy coconut rice. Garnish with the 1/4 cup of fresh cilantro before serving.

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