Com Ga Hoi An

Step 1

Rinse jasmine rice under cold water until water runs clear, then drain well.

Step 2

Mince 3 shallots and 5 garlic cloves separately. Set aside.

Step 3

Pat chicken thighs dry with paper towels and season generously with salt and black pepper.

Step 4

Heat 0.25 cup oil in a large pot over medium-high heat. Working in batches, brown chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and brown for another 3 minutes. Transfer to a plate.

Step 5

In the same pot, reduce heat to medium and add remaining 0.25 cup oil. Fry minced shallots and garlic until fragrant and golden, about 3-4 minutes, stirring often. Remove half this garlic oil mixture to a small bowl for drizzling.

Step 6

Add turmeric powder to the pot and stir for 30 seconds until fragrant.

Step 7

Add drained rice to the pot and stir-fry for 2 minutes to toast lightly and coat with oil.

Step 8

Pour in chicken broth and fish sauce, stirring to combine. Return chicken thighs (skin-side up) to the pot, nestling them among the rice.

Step 9

Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Step 10

Remove from heat and let rest, covered, for 5 minutes.

Step 11

Fluff rice gently with a fork. Divide rice and chicken among serving bowls.

Step 12

Drizzle reserved garlic oil over each bowl and sprinkle with fresh cilantro and dill.

Step 13

Serve with lime wedges, cucumber slices, and pickled vegetables on the side.