If you’re looking for a culinary adventure, you simply must try this recipe from an incredibly talented Filipino-American chef. Angela Dimayuga has made quite the name for herself in the culinary world, with her innovative and exciting approach to cooking. But she’s also made a name for herself for her social activism, particularly when it comes to issues of race and gender in the restaurant industry.
Something that’s particularly admirable about Dimayuga is her refusal to be boxed in or pigeonholed. She’s a chef, yes – but she’s also an activist, an artist, and a thinker. She’s clearly very aware of the power of her platform and uses it to speak out about issues that she cares about deeply.
But let’s talk about the recipe. This one is particularly special because it’s a combination of several different flavors and influences. It’s also quite easy to make – so even if you’re not particularly skilled in the kitchen, you can still give this one a try.
To start, let’s talk about the ingredients. You’ll need:
– 2 lbs. of boneless, skinless chicken thighs
– 1 1/2 cups of basmati rice
– 1 tbsp. of butter or oil
– 1 tsp. of cumin seeds
– 1 onion, thinly sliced
– 6 garlic cloves, minced
– 1 tbsp. of ground coriander
– 1 tbsp. of ground cumin
– 1 tbsp. of garam masala
– 1 tsp. of turmeric
– 1/2 tsp. of cayenne pepper
– 1 cup of coconut milk
– 1 cup of chicken broth
– Salt and pepper to taste
– Fresh cilantro for garnish
Once you’ve gathered all of your ingredients, it’s time to get cooking. Here’s what you’ll need to do:
1. Preheat your oven to 350°F.
2. Rinse the rice under cold water and set it aside.
3. Heat the butter or oil in a large oven-safe pot or Dutch oven over medium heat.
4. Add the cumin seeds and stir for about 10 seconds or until they start to sputter and become fragrant.
5. Add the onion and garlic and cook until the onion is soft and translucent.
6. Add the ground coriander, ground cumin, garam masala, turmeric, and cayenne pepper. Cook for another minute or two, stirring constantly.
7. Add the chicken broth and coconut milk and bring the mixture to a boil.
8. Add the rice and chicken to the pot and give everything a good stir to combine.
9. Cover the pot and bake in the oven for 30-40 minutes or until the chicken is cooked through and the rice is tender.
10. Remove the pot from the oven and let it sit for 5-10 minutes before serving.
11. Garnish with fresh cilantro.
And there you have it – a truly delicious and exotic meal that’s sure to impress your family and friends. This recipe is the perfect way to experience some of the flavors and influences that have shaped Angela Dimayuga’s own culinary journey.
So why not give it a try? You have nothing to lose – except, perhaps, your fear of trying new things.
