Yellow rice with chicken thighs alla Ibu Ana

Ingredients for 2 servings:

• 2 chicken legs, with skin and bones, frozen
• 4 pinches of salt
• 4 tbsp turmeric powder
• 200 g water
• 1 tsp chicken broth powder
• 1 tbsp, heaped turmeric powder
• 80 g basmati rice
• 8 small cauliflower florets
• 16 snow peas
• 1 small cucumber(s)
• 2 tsp Italian herbs, mixed, dried
• n. B. Salt and pepper, black, freshly ground
• 50 g grapes, dark blue, seedless
• 2 tbsp BBQ sauce
• 4 tbsp tomato ketchup
• 1 tbsp rice wine, dark, mild
• 1 ½ liters of frying oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

An excellent main course that’s not just a feast for the eyes. Recipe from Jakarta, Java, Indonesia.

Separate the thawed chicken thighs at the joint, rinse, and dry thoroughly. Rub with salt and turmeric powder. For the yellow rice, bring the water to a boil, dissolve the chicken stock powder and turmeric powder in it. Add the basmati rice and bring to a boil. Simmer with the lid on for 12 minutes on the lowest heat, stirring occasionally to prevent burning. Remove from the heat and let it mature for 25 minutes. In the meantime, rinse the cauliflower florets and trim the washed snow peas. Then blanch the cauliflower florets and snow peas for 2 minutes. To garnish, slice/grate the washed cucumber crosswise into 4 mm thick slices and sprinkle with the herb mix and salt. Place on one side of the serving bowls. Halve the washed grapes, which have been removed from the branches, lengthwise and set aside. Mix all the ingredients for the sauce in a small bowl until smooth and set aside. Heat the frying oil to 180°C and add the chicken thighs. Fry at 160°C for 10 minutes until light brown. In the meantime, place the cooked rice on the serving dishes. Add the cauliflower florets and snow peas. Drain the chicken thighs well and place them on the serving plates and arrange them with the grapes. Drizzle the sauce over the thighs, serve, and enjoy.