Bhutan Recipes by Type

[catlist id=150]

Bhutan: Pan Asian: Spicy Chicken Stew (Bjasha Maroo – Bhutan)

Ingredients:

1 tbsp. cooking oil

3 cloves garlic, minced

2 tbsp. red onion, finely chopped

1 piece of ginger, minced or grated

1/2 cup leek, rinsed and finely chopped

1 lb. Chicken, boneless or bone-in, cut into 1-inch pieces

3 fresh red or green chillies, sliced

1 small tomato, finely chopped

1/2 cup water

salt to taste

handful of cilantro, finely chopped

Method:

1. Heat oil in a large pan. Add garlic, ginger, onion, and leeks.
Saute until lightly browned.

2. Add chicken, chilies, tomatoes, and water and stir. Lower heat
slightly, and cover and cook for about 20 minutes (or until chicken
is done). Add water during cooking if sauce becomes too thick.

3. Salt to taste and garnish with cilantro.

Bhutan: Red Rice

Ingredients:

1 cup red rice shopping list
2 tablespoons butter
1/2 bunch green onions chopped finely
1/2 cup petite diced carrots
1/2 cup finely chopped shitake mushrooms
1/2 teaspoons thyme
3 bay leaves
2 cups vegetable stock

Directions:

Wash rice with cold water and let it sit in warm water
for an hour before you cook.

Heat butter in a pot then stir in onions and cook 5 minutes.

Add carrots, mushrooms and rice then stir for 5 minutes.

Add vegetable stock, thyme and bay leaves.

Bring to a boil then put it in an oven dish, cover and cook
at 450 for 30 minutes.

Let it sit for at least ten minutes before serving.

Serves:4

Bhutan: Red Rice
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