Author Notes
Could this be my favourite supper? It is certainly in the top 5 and here is why - it is delicious, easy, quick, cheap and totally restoring when all you want to do is lie on the sofa. I realise it is not a looker but I implore you to give it a chance, I have never made this for anyone without them asking for the recipe. This is my ultimate comfort recipe. —Anna May
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Ingredients
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1 tablespoon
olive oil
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1
onion, peeled and chopped
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1
thumb ginger, peeled and finely chopped
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1
clove garlic, peeled and chopped
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4
chicken thigh fillets, each cut into 6 pieces
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1 tablespoon
brown sugar
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4 tablespoons
basmati rice
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1 tablespoon
fish sauce
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250ml
chicken stock
Directions
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Heat the oil in a medium saucepan and gently soften the onion. Add the ginger and garlic and cook for a minute. Put the brown sugar, rice and fish sauce into the pan, give it all a good stir then add the chicken and the stock.
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Simmer gently for 12-15 minutes until the chicken and the rice is cooked. Serve with a little chilli sauce if desired.
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