Jasha Maroo (Bhutan) Recipe

step 1

• STEP 1.add 3 tsp oil to the dutch oven and let it get hot.

step 2

• STEP 1. to the hot oil add 1 ½ chopped leek, 4 to 5 chopped shallots, 6 cloves garlic minced, 3 tsp grated ginger, 6 chopped red chili peppers and saute until soft.

step 3

• STEP 1. add 500 gm chicken cut into 1 inch size pieces, add 2 chopped tomatoes. Mix well and cook till the chicken is brown.

step 4

• STEP 1. then add 1 ½ cups of stock and mix.

step 5

• STEP 1. cover and bring to a boil, then take the lid off and turn the heat to low. Simmer till the chicken is cooked through.

step 6

• STEP 1.6 when the chicken is cooked, the stew is ready. Season with salt and chopped coriander leaves.

step 7

• STEP 2.7 to make the rice, heat a deep saucepan and melt 4 tbsp butter. Add ½ cup chopped shallots or onions. Fry for 2 minutes.

step 8

• STEP 3.8 then add ½ cup rice and stir to ensure the rice is well coated with the butter. Fry for 2 minutes.

step 9

• STEP 4.9 add 3 cups stock and mix. Add 2 bay leaves, 4 small sprigs of thyme and stir.

step 10

• STEP 5.10 cover and bring to a boil. Then turn the heat to low and simmer till all the stock is absorbed by the rice.

step 11

• STEP 6.11 open and stir. Season with black pepper powder. Fluff the rice with a fork.

step 12

• STEP 7.12 serve with the hot stew and a bhutnaese salad.