Bhutanese Chile Chicken with Red Rice
Transport your taste buds to the stunning Himalayan kingdom with this Bhutanese Chile Chicken with Red Rice recipe—a bold and flavorful dish that perfectly balances heat, richness, and wholesome ingredients. Tender, bite-sized chicken thighs are stir-fried with a fragrant mix of fresh red chilies, garlic, ginger, and soy sauce, creating a savory and spicy masterpiece. Paired with nutty and nutrient-rich Bhutanese red rice, this meal is a celebration of Bhutanese culinary traditions. Ready in just an hour, it’s perfect for adventurous cooks looking to explore the unique flavors of Southeast Asia. Whether you’re a spice enthusiast or craving something comforting yet exotic, this one-pan dish is sure to impress.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 8 Fresh red chilies
- 4 Garlic cloves
- 1 tablespoon Ginger
- 1 Large onion
- 1 Tomato
- 2 tablespoons Soy sauce
- 2 tablespoons Butter
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Water
- 1 cup Bhutanese red rice
- 2 cups Water (for rice)
Instructions
Start by rinsing the Bhutanese red rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan, bring to a boil, cover, and reduce to a simmer. Cook for 25-30 minutes until the water is absorbed and the rice is tender. Set aside.
While the rice cooks, prepare the chile chicken. Dice the boneless chicken thighs into bite-sized pieces and set aside.
Finely chop the red chilies, garlic cloves, and ginger. Dice the onion and tomato into small pieces as well.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the butter and let it melt, then toss in the garlic, ginger, and chopped red chilies. Sauté for 2-3 minutes until fragrant.
Add the diced onion to the skillet and cook for 4-5 minutes until softened and translucent.
Add the chicken pieces to the skillet and stir-fry for 5-7 minutes, ensuring they are evenly coated with the aromatic mixture and beginning to brown.
Next, add the diced tomato, soy sauce, salt, and black pepper. Stir well and then pour in 1 cup of water. Bring the mixture to a simmer, cover, and let it cook for 10 minutes or until the chicken is fully cooked and tender.
Remove the lid and allow the sauce to thicken slightly for another 2-3 minutes. Adjust salt and pepper to taste.
Serve the chile chicken hot alongside the nutty Bhutanese red rice for a beautifully balanced meal.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
