Ginger-Jalapeno Braised Chicken Thighs with Jasmine Rice & Steamed Broccoli


2 T Grapeseed oil

2 Chicken thighs & legs (attached)

1 Jalapeno, mirepoix

1 shallot, mirepoix

2” ginger, peeled and sliced

3 cloves garlic

Cilantro stems

1 T Red curry paste

1 qt Chicken stock

Juice of 1 lime


Zanthan Gum

½ c jasmine rice

1 c water


Pinch of red pepper flakes

¼ c cilantro, chiffade

1 T rice wine vinegar


Broccoli, blanched


Heat oil over medium-high heat. Season chicken and sear both sides until golden brown. Remove chicken from heat. Add jalapeno, shallot, ginger, garlic and paste. Cook for about 3 minutes and deglaze with chicken stock, scrapping up the sucs from the bottom of the pan. Return chicken to pan and bring to boil. Reduce to a simmer, add cilantro stems, cover and cook for 30 minutes.


Meanwhile, combine rice, pepper flakes, salt and water in a small pot. Boil, reduce to low, cover and cook for 20 min. When finished, fluff with fork, add cilantro and vinegar. Hold for service.


When chicken is finished braising, remove it from pan and reduce remaining liquid by half. Strain the resulting sauce, thicken with zanthan gum is needed and season with lime and salt. Warm chicken and broccoli in sauce and serve over rice.