Bhutanese Jasha Maroo

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp neutral oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp finely grated fresh ginger
• 4 green chiles, sliced; seed 1 or 2 for less heat if needed
• 2 large ripe tomatoes, diced
• 4 scallions, white and green parts sliced
• 1 cup low-sodium chicken stock or water
• 1 tsp kosher salt, plus more to taste
• 1/2 cup roughly chopped fresh cilantro
• Cooked Bhutanese red rice or another plain rice, for serving

Method

1. 1.Pat the chicken dry and season it lightly with about half the salt. Heat the oil in a wide heavy skillet or saucepan over medium-high heat until shimmering.
2. 2.Add onion, garlic, ginger and half the sliced chiles. Cook 4-5 minutes, stirring often, until the onion softens and the ginger-garlic aroma loses its raw sharpness; do not brown the garlic.
3. 3.Add the chicken and spread it into one layer. Cook 4-5 minutes, turning, until the exterior has changed from pink to opaque but the centers are not yet fully cooked.
4. 4.Stir in tomatoes, scallion whites and remaining chiles. Cook 4-5 minutes until the tomatoes soften, release juice and begin to form a light sauce around the chicken.
5. 5.Pour in the stock or water, bring just to a boil, then reduce to a lively simmer. Cover partially and cook 8-12 minutes.
6. 6.Temperature checkpoint: test the largest chicken piece in the center of the pan. It must reach at least 165°F and should feel tender and juicy rather than rubbery. The broth should smell of ginger and fresh chile and remain loose enough to spoon over rice.
7. 7.Taste the broth and add the remaining salt only as needed. Stir in scallion greens and most of the cilantro, then simmer uncovered 1 minute so the herbs stay fresh-smelling.
8. 8.Serve hot over or beside red rice, spooning some of the chile-tomato broth over each portion. Garnish with the remaining cilantro.