Jasha Maroo (Bhutan) Recipe

A Bhutanese spicy chicken stew traditionally served with red rice.Jasha maroo is a traditional Bhutanese dish consisting of diced chicken that is cooked with garlic, ginger, chiles, and tomato sauce. This combination of ingredients is usually served on top of red or brown rice. The dish is quite spicy, as most of Bhutanese dishes usually are, since the most distinctive characteristic of Bhutanese cuisine is its spiciness.Along with chili peppers, rice is another staple of many Bhutanese dishes, so it is common to find it accompanying many meat dishes in Bhutan.

4.8
17 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Jasha Maroo (Bhutan)
plan
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ingredients serve

Ingredients for Jasha Maroo (Bhutan) Recipe

  • As required Ingredients for stew
  • 2 Tomato diced Nos
  • 1.50 Leeks chopped Nos
  • 3 tablespoon Ginger grated
  • 6 Red chili peppers deseeded and chopped
  • 6 Garlic minced cloves
  • 3 tablespoon Oil
  • As required Salt
  • bunch A coriander
  • 1.50 cup Stock
  • 4-5 Shallots chopped
  • 1 inch Chicken cut into s 500 gms
  • As required Ingredients for rice
  • 1/2 cup Bhutanese red rice
  • 3 cup Chicken Stock
  • As required Black pepper
  • 2 Bay leaf Nos
  • 4 tablespoon Butter
  • 1/2 cup Shallots or onions
  • 2 sprig Fresh thyme small

Directions: 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.
Nutrition
value
1866
calories per serving
113 g Fat102 g Protein110 g Carbs27 g FiberOther

Current Totals

  • Fat
    113g
  • Protein
    102g
  • Carbs
    110g
  • Fiber
    27g

MacroNutrients

  • Carbs
    110g
  • Protein
    102g
  • Fiber
    27g

Fats

  • Fat
    113g

Vitamins & Minerals

  • Calcium
    334mg
  • Iron
    16mg
  • Vitamin A
    2966mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    31mg
  • Vitamin B6
    3mg
  • Vitamin B9
    157mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    99mg
  • Vitamin E
    11mg
  • Copper
    2mcg
  • Magnesium
    363mg
  • Manganese
    15mg
  • Phosphorus
    1213mg
  • Selenium
    96mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp