Spicy Bhutanese Chicken Stew (Jasha Maroo)
Simple in its ingredients, but strong and rich in flavor, this rustic soup is typically accompanied by red rice. It is sweet with onions, leeks and tomatoes, fiery from chilies, bright with ginger, and herbal from cilantro coriander. It will warm you on a cold day and cool you off on a hot day.
Ingredients 12
1.35 kg whole chicken, quartered
1.9 l water
1 ‒ 2 tbsp salt
3 tbsp chicken fat
4 garlic cloves, sliced
2 yellow onion, cut into 1 cm (1⁄2 in) cubes
2.5 cm ginger, piece, peeled, very finely chopped
1 leek, white parts only, sliced into thin half-moons
2 roma tomato, cut into 1 cm (1⁄2 in) cubes
4 Thai chilies, red or green, bird’s eye, slit down the middle
80 g cilantro (coriander), roughly chopped
freshly ground black pepper, to taste
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Method 4
Place the and or stock in a large pot with the . Weigh down the chicken under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Cut the chicken into large chunks on the bone (leg, thigh, halve breasts) and reserve to serve larger pieces of chicken in the broth. Alternatively, shred all the meat and discard the bones. Set the meat aside.
Reserve the broth and wipe out the pot, then add the or oil and heat over a medium heat. Add the , , and and cook slowly, stirring constantly for 3–4 minutes until the vegetables are soft.
Add the and , then add the reserved stock and bring to a very gentle simmer. Add the reserved and stir to combine. Season with and freshly ground black pepper, then stir in the .
