Pansoh

Name: Pansoh
Ingredients: 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces; 1/2 pound skinned, boned chicken thighs, cut into 1-inch pieces; 2/3 cup chopped shallots; 1/2 cup chopped fresh cilantro; 1/4 cup chopped peeled fresh ginger; 3 tablespoons finely chopped peeled fresh lemon grass; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 pound okra pods; 6 cups hot cooked long-grain rice

10 ingredients

4 steps

Ingredients

1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
1/2 pound skinned, boned chicken thighs, cut into 1-inch pieces
2/3 cup chopped shallots
1/2 cup chopped fresh cilantro
1/4 cup chopped peeled fresh ginger
3 tablespoons finely chopped peeled fresh lemon grass
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound okra pods
6 cups hot cooked long-grain rice

Directions

1

Preheat oven to 325°.
2

Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet. Place foil packet on a baking sheet. Bake at 325° for 45 minutes.
3

Steam the okra, covered, 10 minutes or until crisp-tender.
4

Remove chicken mixture from oven, and let stand 5 minutes. Spoon 2/3 cup chicken and juices over 1 cup rice; top with 1/2 cup okra.