FAT RICE

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Fat Rice image

Provided by Abraham Conlon

Categories     Chicken     Rice     Shellfish     Marinate     Sausage     Clam     Shrimp     Advance Prep Required     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 44

Marinated chicken:
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon smoked paprika
2 teaspoons curry powder
2 teaspoons ground turmeric
6 skin-on, bone-in chicken thighs (about 3 pounds)
Raisins:
1/2 cup golden raisins
2 tablespoons Sherry vinegar or red wine vinegar
Soffritto:
2 tablespoons olive oil
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Kosher salt
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon (or more) Sherry vinegar or red wine vinegar
1/2 teaspoon smoked paprika
Freshly ground black pepper
Rice:
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided
2 ounces cured Spanish chorizo, thinly sliced
3 1/2 cups low-sodium chicken broth
2 cups jasmine rice, rinsed
4 ounces Chinese sausage or andouille sausage, thinly sliced
Prawns and clams:
2 garlic cloves, finely chopped
1 tablespoon fermented black beans (optional)
1 tablespoon finely chopped fresh cilantro stems
1 tablespoon finely chopped pickled chiles (such as serrano or jalapeño)
6 large head-on prawns
1 pound Manila clams, scrubbed
1/2 cup dry white wine
Kosher salt
Assembly:
2 tablespoons gochugaru (coarse Korean red pepper powder)
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 lemons, quartered, seeds removed
Halved hard-boiled eggs, oil-cured black olives, green Spanish olives, pickled chiles (such as serrano or jalapeño), pickled sweet peppers (such as Peppadew or cherry), and thinly sliced scallions (for serving)
Ingredient info:
Gochugaru and fermented black beans can be found at Asian markets.

Steps:

  • For marinated chicken:
  • Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
  • DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
  • For raisins:
  • Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
  • DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
  • For soffritto:
  • Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
  • Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
  • DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
  • For rice:
  • Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
  • Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
  • Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
  • For prawns and clams:
  • While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
  • Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
  • Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
  • DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
  • For assembly:
  • Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
  • Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

Brady fun games
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This recipe is a bit bland for my taste, but it's a good starting point. I'll try adding some more spices next time.


Tika Chaudhary
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I've made this recipe several times and it's always a hit. It's a great weeknight meal.


Eliud Kiptoo
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This dish is a great way to use up leftover vegetables. It's also a good way to get your kids to eat their rice.


Breeyah Maddox
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I'm not a big fan of fat rice, but this recipe changed my mind. It's so good!


Kevin Bersamin
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This recipe is a bit time-consuming, but it's worth it. The rice is so flavorful and fluffy.


Lipi Akter
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I made this dish for a party and it was a huge success. Everyone loved it!


Zara Semaar
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This recipe is a great way to use up leftover rice. It's also a good way to get your kids to eat their vegetables.


Areeb Awan
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I've never had fat rice before, but this recipe made me a fan! It's so easy to make and so flavorful.


Kim Allen
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The rice was a bit bland for my taste, but the vegetables were delicious.


Dass e
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This dish was easy to make and very tasty. I especially liked the addition of the vegetables.


Danger Boss
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I followed the recipe exactly and the rice turned out mushy. I think I'll try it again with less water.


Mimi Modau
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This recipe is a keeper! I've made it several times now and it's always delicious.


Timothy Sullivan
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I made this for dinner last night and it was a hit! The rice was fluffy and flavorful, and the vegetables were perfectly tender.


Abdul hai Job
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Fat rice is a staple in our family, and this recipe is the best I've tried. It's simple to follow and always turns out perfect.


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