| Cooking time | 1 hour, 45 minutes |
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With a sharp knife, carefully cut chicken into similar medium sized cubes.
... (Recipe available upon purchase)
Submerge & soak rice for 20-30 mins in a wide pot, with cool tap water. Carefully pour out the cloudy water & rinse completely & thoroughly (about 3-4 times) or until water appears clear.
... (Recipe available upon purchase)
In a large pan or skillet, oiled & over med-high heat, brown off both sides of the chicken then remove & set aside on a plate. Do not rinse or wash pan, nor discard any charred cooking residue. (Pro Tip: this marinated chicken can be cooked in a pan, oven or on a grill)
... (Recipe available upon purchase)
Using that same pan or skillet, build your sauce on top of any charred cooking residue by heating the oil over medium-high heat & frying the onions until a rich golden brown.
... (Recipe available upon purchase)
Mix in half of the coriander leaves, after all the cooking is complete. Transfer chicken & sauce to serving bowl & garnish with the remaining freshly chopped coriander leaves, or as you guys say it in the States "Cilantro".
... (Recipe available upon purchase)
