This recipe takes a little effort but the rewards in flavor makes the effort worthwhile.

First Cooking

• 7 or 8 chicken thighs
• 1 tbsp Thai Kitchen Thai Seasoning

1. Season Chicken Thighs evenly with Thai Seasoning
2. Place in a 1/2 size aluminum steam table pan lined with non-stick aluminum foil
3. Cover pan with foil and bake in a 300° F oven for 1 to 2 hours. Remove cover for last 1/2 hour.
4. Allow to cool. Then remove skin from thighs and discard.
5. Shred the chicken meat by hand and place in a large bowl.

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Second Cooking – Curried Coconut Sauce with Shredded Chicken

• 3/4 cup Thai Kitchen Coconut Milk
• 1 tsp McCormick Chinese Five Spice
• 1 tbsp Thai Kitchen Thai Seasoning
• 1 tsp McCormick Fancy Paprika
• 1/4 tsp Gilroy Farms Minced Garlic
• 1 15.25oz can Tropical Fruit
• 1 small can pineapple chunks, diced if desired
• 1/4 cup shredded coconut, toasted lightly in a frying pan
• 1/4 cup chopped green onion
• 1/2 cup water

1. Combine all ingredients in a large sauce pan (large enough to hold ingredients plus chicken).
2. Heat and blend Curried Coconut Sauce.
3. When well blended, fold in the shredded chicken, and stir to blend well.
4. Cook for 15 minutes, stirring often.
5. Serve 1 cup Twice Cooked Thai Chicken over 1 cup of fresh cooked Honey Cumin jasmine or basmati rice (recipe below).

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Honey Cumin Rice Recipe

• 2 cups Jasmine or Basmati Rice
• 4 cups water
• 1/4 cup honey
• 1 tsp McCormick Ground Cumin

1. Bring water to boil. Add rice, cover, reduce heat and cook until water is absorbed, about 20 minutes (less time for basmati)
2. Remove from heat. Let sit for 5 minutes. Fluff with a fork.
3. Sprinkle ground cumin evenly over top of rice, and drizzle with honey.
4. Stir well

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