Khao Suratan (Rice of the Sultans)
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 4 chicken drumsticks or 1/2 whole chicken, chopped into pieces
- 2 cups rice
- 3 1⁄2 cups chicken stock
- 1 teaspoon saffron thread
- 1⁄4 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 4 tablespoons fish sauce
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1 small sweet bell pepper, cut into thin strips (red or yellow)
- 2 medium tomatoes, diced
- 1⁄2 cup fresh cilantro, lightly chopped
- 2 spring onions, sliced
- wedges fresh lemon or lime (to garnish)
directions
- Preheat oven to 375 degrees F. Measure out 1 cup of chicken stock. Add the turmeric and saffron, stirring with a fork to dissolve the turmeric. Place chicken in a casserole dish, and pour this flavored stock over the chicken.
- Cover and set in the oven to bake 30-35 minutes, or until chicken is nearly cooked. Turn the chicken pieces in the stock, ensuring all sides are permeated with the bright saffron color/flavor.
- Drain off the saffron-flavored stock ino a glass measuring cup (You will use this to cook the rice). Cover the casserole dish to keep chicken hot.
- To the stock, add the cayenne pepper, lemon juice, 3 tbsp fish sauce, nutmeg, and cinnamon. Stir well.
- Add more chicken stock until you have a total of 3 1/2 cups. Pour this over the chicken in the casserole dish.
- Add the rice and vegetables, stirring everything together. Cover and set in the oven to bake until rice is cooked (45 minute to 1 hour).
- Taste-test the rice (it should taste flavorful, spicy, and slightly tangy from the lemon juice). Add more fish sauce if not salty or flavorful enough.
- To serve, portion out generous amounts of rice, chicken, and vegetables onto serving plates or bowls. Finish each serving with a sprinkling of fresh coriander/basil and spring onion, plus wedges of fresh lemon or lime, if desired.
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