Poulet by France Ruffenach

Author:France Ruffenach
Language: eng
Format: epub
ISBN: 978-1-4521-0841-4
Publisher: Chronicle Books LLC

—RED RICE—

This is a starch that thinks it’s a salad, with fresh tomato and the kick of chile to brighten the flavors.

11/2 CUPS/310 G LONG-GRAIN OR BASMATI RICE

3 CUPS/720 ML WATER

1 TSP KOSHER SALT

1 TBSP PEANUT OIL

1 CHERRY BOMB, ARBOL, OR SERRANO CHILE, SEEDED AND CHOPPED

3 MEDIUM TOMATOES, ABOUT 11/2 LB/680 G TOTAL WEIGHT, CHOPPED

1 TSP SWEET PAPRIKA

FLAKY SALT FOR FINISHING

Rinse the rice in a colander under cold running water until the water runs clear. Drain off any remaining water and transfer the rice to a saucepan with a tight-fitting lid.

Add the 3 cups/720 ml water and kosher salt, place over low heat and cook until the rice is tender and the water has evaporated, 12 to 15 minutes. Remove from the heat and leave covered to keep warm.

Heat the peanut oil in a frying pan over medium-high heat, add the chile, and sauté over high heat until fragrant. Just when you think it’s starting to burn, add the tomatoes and all their juices and sauté until the pan is dry. Before servi ng, combine with the rice and paprika, mixing gently just to combine but not so as to create mush. Taste and adjust the seasoning. Add a pinch of flaky salt before serving.

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