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I got this delectable chicken recipe from Is It EDible. At first glance, it looked so simple and delicious that I knew I would be making it.

The ingredients were easy to find and purchase and the recipe was easy to make. I must say that I boiled the chicken more than steamed it, but it still turned out well. I was also very proud and happy with my very first cilantro pesto. Oh, how I love cilantro!

I liked how the recipe calls for adding some of the chicken broth into the rice (Jasmine rice, which I love). That certainly gave it more flavor. Rice, chicken, cilantro pesto — the combination made an enjoyable meal. Thanks, Ed, for the recipe!

Paz

Steamed Chicken and Rice with Cilantro Pesto
Is it EDible

For the Cilantro Pesto

1 bunch cilantro , washed and patted dry

3 cloves garlic

1 inch of ginger

2 tablespoons soy sauce

1/4 teaspoon black pepper

2 tablespoons oil

For the Steamed Chicken & Rice

3 lbs of chicken thighs, bone-in, skin-on (about 10 pieces)

1/8 teaspoon salt

3 cups of rice, uncooked

1) In a food processor, pulse the cilantro, garlic, ginger, soy sauce, and black pepper. Gradually add in the oil until to form a thick emulsion.

2) Fill a large pot with about 2 inches of water. Place the pasta insert inside. Cover and bring to a boil.

3) When the water is rapidly boiling, reduce to medium high heat. Place the chicken pieces skin side down in the pasta insert. It’s ok for the pieces to be stacked on top of each other.

4) Cover and let steam for 45 minutes or until chicken is done. Sprinkle salt over the chicken pieces.

5) Meanwhile, cook 3 cups of rice according to directions on package.

6) When rice is cooked, fluff the rice. Take 3/4 cup of the broth (including chicken fat that has drained down) from the stockpot and pour over the cooked rice. Fluff the rice again.

7) To serve, place 1/2 cup of rice on a plate with 2 chicken thighs. Spoon 1 tablespoon of cilantro pesto on top of each chicken thigh.Makes about 5 servings.

Ed’s 1st Note: I like to use jasmine rice because it is so fragrant. Do not use instant rice, converted rice, or Rice-a-Roni (even if it is the San Francisco treat). They are not starchy enough for this dish.

Ed’s 2nd Note: You can also serve this with sliced raw cucumbers as edible garnish.