- 1 1/2 pounds [680 g] boned and skinned chicken thighs or chicken whites, into cubes
- 4 1/2 cups [1.125 L] water
- 2 cups [500 mL] uncooked jasmine rice
- Salt and white pepper, to taste
- Parsley or Italian parsley sprigs [to decorate]
Marinade
- 3 tablespoons [45 mL] lime juice
- 2 tablespoons [30 mL] rice vinegar
- 2 tablespoons [30 mL] soy sauce
- 2 cloves garlic, minced
- 1 seeded chili pepper, minced
- 1 tablespoon [15 mL] coriander
- 1 tablespoon [15 mL] caraway
- 1/2 teaspoon [2.5 mL] ground black pepper
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- Well whip together all marinade ingredients.
- Transfer chicken cubes into a glass bowl before pouring in marinade, until completely covered.
- Leave to marinate, refrigerated for at least 2 to 4 hours, or better overnight, stirring after 1 hour.
- Approximately 1 hour before barbecueing, bring water to a boil into a casserole.
- Stir jasmine rice into boiling water.
- Cover casserole; leave rice to simmer over low heat for 15 to 20 minutes, until all of the water has been absorbed.
- Using a fork, fluff rice to well separate the grains; salt, pepper then reserve rice, hot.
- Then preheat barbecue until charcoals become gray, almost white.
- Oil hot barbecue rack.
- Remove chicken cubes from marinade; arrange chicken cubes over hot barbecue rack, threaded or not onto skewers.
- Barbecue chicken cubes for approximately 5 to 7 minutes on each side, until no longer pink inside.
- Serve chicken cubes along with jasmine rice, garnished with parsley or Italian parsley sprigs.
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