This has become a regular in our house. I omit the chilies and serve it with Korean chile sauce on the side. Sometimes I sneak in a bit of roasted mild green chile.
I sometimes find the rice is under cooked if I put the chicken in too soon. I'm generous with the chicken stock and simmer a few minutes before placing chicken on top. I always add extra shallots (or if I happen not to have shallots, about a cup of white onion.)
I've also made this with shrimp, subbing vegetable broth in which I have briefly cooked the shrimp shells...(don't forget to strain them out!) for the chicken stock, and adding the peeled, deveined shrimp in the last five minutes...
The sauce is of course, the star of the show, I always double the recipe and use it for three or four days after... not sure how long it would stay good, but it goes fast ...Read More
Sauce was super fresh and delicious. Rice was a little wet, so if I made it again I would use a little less than 4 c. broth. Chicken was tender and well cooked after 20 minutes. Will make this again. Would love to try using brown rice.Read More
Tasty sauce. Love that it was quick and not too difficult to make.Read More