Burmese Coconut Rice with Chicken

Ingredients

• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 lb (450g) chicken thighs, boneless and skinless 1 lb (450g) chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rinsed rice and coconut milk. Add water as needed to reach the desired consistency.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. 4.
   While the rice is cooking, marinate the chicken. In a bowl, combine the minced garlic, turmeric powder, paprika, cumin powder, coriander powder, and salt. Mix well.
5. 5.
   Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
6. 6.
   Heat vegetable oil in a skillet over medium heat. Add the sliced onions and cook until they turn golden brown and crispy. Remove from the skillet and set aside.
7. 7.
   In the same skillet, cook the marinated chicken thighs until they are cooked through and golden brown on both sides.
8. 8.
   Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Arrange the cooked chicken thighs on top.
9. 9.
   Garnish with crispy fried onions and fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well mixed.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy cooked rice.
• Turmeric powder — Be careful when handling turmeric powder as it can stain surfaces and clothing.

Tips & Tricks

• For a spicier version, add chopped chili peppers to the chicken marinade.
• To enhance the flavor of the rice, toast it in a dry skillet before cooking.
• Serve si htamin with a side of pickled vegetables for a tangy contrast.
• Substitute chicken thighs with chicken breast or tofu for a different protein option.
• Add a squeeze of lime juice over the dish before serving for a refreshing twist.

Serving advice

Si htamin is best served hot, straight from the stove. It can be enjoyed as a standalone meal or paired with a variety of side dishes and condiments.

Presentation advice

To present si htamin beautifully, arrange the golden chicken thighs on top of the fluffy coconut rice. Garnish with a sprinkle of crispy fried onions and a generous handful of fresh cilantro. Serve it in a traditional Burmese bowl or on a large platter for a stunning presentation.