Recipe | Chicken
Chicken and Coriander Casserole

  • Heat oven to 210º C

8 Shitake mushrooms

  • Soak in boiled water for 20 min.
  • Discard water.
  • Remove stalks
  • Slice thinly

8 boneless chicken thighs

  • Fry in casserole dish until golden.
  • Remove fro dish.

2 cups rice
2 onions, sliced
4 cloves garlic, crushed
1 tablespoon coriander seeds, crushed slightly
1 teaspoon turmeric
salt and pepper

  • Fry, mixing until aromatic

2 tablespoons fish sauce
2 3/4 cups chicken stock, boiled
Sliced shitake mushrooms (from above)

  • Add to rice mixture

Chicken pieces (from above)

  • Place chicken pieces above the rice mixture
  • Cover well
  • Cook for 45 minutes at 210º C

1 tablespoon fresh coriander, chopped

  • Garnish
  • Serve