FAT RICE BOOK RECIPES

Steps:

• Gochugaru and fermented black beans can be found at Asian markets.
• Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
• Bring raisins, vinegar, and 2 Tbsp. water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8–10 minutes.
• Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
• Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8–10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45–60 minutes.
• Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10–15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
• DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
• Remove chicken from marinade; season with salt and pepper. Heat 2 Tbsp. oil in a heavy 5–6-qt. pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10–12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
• Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
• Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20–25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 Tbsp. oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
• While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
• Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
• Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
• DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
• Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
• Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

Steps:

• Bring 1 cup water to a boil and add 1 cup rice.
• Let stand for 10-12 minutes. (*with this step, I usually put the rice on a plate and put it in the microwave for about 45 seconds to get it good and hot so the rice doesn't get cold half way through dinner*).
• Remove from microwave.
• Mix mustard into half of the rice on the plate till rice is saturated/completely covered.
• Add about 10 slices of jalapenos to the mustard rice. Slices are as big as nickels; and cut the slices in halfs and fourths if you prefer it this way; those things are hot!
• Can also add sliced & diced tomatoes, or just use tomatoes, or just use the jalapenos.
• Now, add enough A1 sauce to saturate the remaining rice.
• Add pepper to all of rice (optional).
• You should have one half of the plate being the mustard half, while the other half is the A1 half.
• On a little corner of the plate add about a tablespoon or two of the fat free Kraft ranch; When taking a bite of either the Mustard and jalapeno side, or the A1 side, a tiny little dip into this ranch makes this meal perfection!