FAT RICE RECIPE | BON APPÉTIT
If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the original fusion.”
Provided by Abraham Conlon and Adrienne Lo
Yield 6 Servings
Number Of Ingredients 36
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.
FAT RICE RECIPE | EPICURIOUS
If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you'd have _arroz gordo_, the namesake dish at Chicago's Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it's almost always served at home. Chefs Conlon and Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls "the original fusion."
Provided by Abraham Conlon
Yield Makes 6 servings
Number Of Ingredients 43
Steps:
- 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 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
- DO AHEAD: 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 tablespoons oil in a heavy 5-6-quart 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 tablespoons 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.
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FAT RICE RECIPE - FOOD.COM
I don't really know why my friend calls this "fat" rice, except that it always starts with a little bit of fat. She has always done this on the stove, but I like the oven method because I can ignore the rice completely as it cooks. We are always sharing our endless variations and ideas back and forth. I'm posting the most basic of recipes with a few variations below. Two variations are based on Mama's Kitchen's recipe #143499 and a recipe that echo echo adopted recipe #8081. The base rice recipe is adapted from Mean Chef's recipe #53520. The possibilities are endless, but this is the base recipe I use and I adjust seasonings and additions as desired. Please, if you try this and discover a new variation, post it for me to try! This yields a huge amount of rice, because we like to have leftovers. I don't even know about freezing this because it never makes it to the freezer! NOTE: This does not work with short grain, medium grain, or whole grain rice.
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Reviews 5.0
Total Time 45 minutes
Calories 247.7 per serving
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Reviews 5.0
Total Time 45 minutes
Calories 247.7 per serving
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