Pansoh
Ingredients
- 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces ⓘ
- 1/2 pound skinned, boned chicken thighs, cut into 1-inch pieces ⓘ
- 2/3 cup chopped shallots ⓘ
- 1/2 cup chopped fresh cilantro ⓘ
- 1/4 cup chopped peeled fresh ginger ⓘ
- 3 tablespoons finely chopped peeled fresh lemon grass
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper
- 1 pound okra pods ⓘ
- 6 cups hot cooked long-grain rice ⓘ
Instructions
- Preheat oven to 325°.
- Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet. Place foil packet on a baking sheet. Bake at 325° for 45 minutes.
- Steam the okra, covered, 10 minutes or until crisp-tender.
- Remove chicken mixture from oven, and let stand 5 minutes. Spoon 2/3 cup chicken and juices over 1 cup rice; top with 1/2 cup okra.
Nutrition & Diet Analysis (per serving)
301
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).