Burmese Chicken and Rice with Pickled Mango

Ingredients

• 1.5 lbs Chicken thighs
• 1 can Coconut milk
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric powder
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Sugar
• 2 tbsp Vegetable oil
• 2 cups Rice
• 4 cups Water
• 1 medium Mango
• 0.25 medium Red onion
• 0.25 cup Cilantro
• 2 tbsp Rice vinegar

Instructions

1. 1Measure the 2 cups of rice and the 4 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice is cooking, prepare the chicken. Cut the 1.5 lbs of chicken thighs into bite-sized pieces. Peel and finely chop the 1 medium onion. Peel and mince the 4 cloves of garlic and the 1 inch of ginger.
3. 3Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 350°F or 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Add the minced 4 cloves of garlic and 1 inch of ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Add the bite-sized pieces of 1.5 lbs chicken thighs to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. 6Stir in the 1 tsp of turmeric powder, 2 tbsp of fish sauce, 1 tbsp of lime juice, and 1 tsp of sugar. Cook for 1 minute, stirring to coat the chicken.
7. 7Pour in the 1 can of coconut milk. Bring the mixture to a gentle simmer over medium heat (about 190°F or 88°C). Once simmering, reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
8. 8While the chicken is simmering, prepare the pickled mango salad. Peel and dice the 1 medium mango into 1/2-inch cubes. Thinly slice the 0.25 medium red onion. Roughly chop the 0.25 cup of cilantro.
9. 9In a small bowl, combine the diced 1 medium mango, sliced 0.25 medium red onion, chopped 0.25 cup of cilantro, and 2 tbsp of rice vinegar. Toss gently to combine.
10. 10Serve the cooked chicken and coconut sauce over the prepared rice. Spoon the pickled mango salad alongside.

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