Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Ouzo-Infused Thai Chicken with Feta, Mushroom & Sweet Potato Rice
A bold Thai-Greek fusion dish featuring tender chicken marinated in Thai spices and Greek ouzo, served over a vibrant sweet potato and mushroom rice pilaf topped with crumbled feta cheese and finished with a tangy tomato-basil sauce. This unexpected combination brings together the aromatic complexity of Thai cuisine with the Mediterranean brightness of Greek flavors.
75 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty7/10
Sour3/10
Umami8/10
Spicy4/10
🥄 Texture
Fluffy, lightly toasted jasmine rice paired with tender, juicy chicken and soft, slightly creamy sweet potato cubes creates a comforting base. Sautéed mushrooms add meaty chew while the tomato-pepper sauce brings saucy juiciness and crumbled feta and banana slices provide occasional creamy-salty and soft-sweet contrasts.
👃 Aroma
A bright, herbaceous top note of lemongrass, ginger and garlic with warm Thai curry spices and a subtle anise/licorice whisper from the ouzo. Coconut and tomato give roundness while fresh basil and oregano add Mediterranean herbal accents for a complex fusion aroma.
🍷 Pairs Well With
Chilled Assyrtiko or a dry Sauvignon Blanc to cut through the feta and complement the citrus-lemongrass notes; alternatively an off-dry Riesling to tame the heat, or a crisp lager or sparkling water with lime for a non-alcoholic option.
🥗 Side Dishes
Cucumber-tomato salad dressed with lemon and olive oil; tzatziki or yogurt-cucumber dip; grilled or roasted eggplant or asparagus; warm pita or crusty bread to mop up the sauce.
Ingredients(22 items)
- 12 large chicken breasts (1.5 lbs total, cut into 1-inch cubes)
- 22 cups jasmine rice
- 31 large sweet potato (1 lb, diced into 1/2-inch cubes)
- 48 oz mushrooms (sliced)
- 52 large tomatoes (diced)
- 61 red bell pepper (diced)
- 71/2 cup crumbled feta cheese
- 83 tablespoons olive oil
- 92 tablespoons fish sauce
- 102 tablespoons ouzo (Greek anise liqueur)
- 112 tablespoons soy sauce
- 121 tablespoon coconut milk
- 132 teaspoons Thai red curry paste
- 143 cloves garlic (minced)
- 151 tablespoon fresh ginger (minced)
- 161 teaspoon lemongrass (minced)
- 171 teaspoon dried oregano
- 181/2 teaspoon cayenne pepper
- 191 banana (sliced, for garnish and subtle sweetness)
- 204 cups chicken broth
- 21Salt and pepper to taste
- 22Fresh basil for garnish (optional)
Nutrition Information(per serving)
562
Calories
38.5g
Protein
68.3g
Carbs
15.2g
Fat
Instructions
- 1
In a bowl, combine 1 tablespoon olive oil, fish sauce, ouzo, soy sauce, Thai red curry paste, minced garlic, ginger, lemongrass, and cayenne pepper to create the marinade.
- 2
Add the diced chicken to the marinade, toss well to coat, and refrigerate for 30 minutes.
- 3
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the marinated chicken and cook for 6-7 minutes until golden on all sides. Remove and set aside.
- 4
In the same pan, add the remaining 1 tablespoon olive oil and sauté the sliced mushrooms for 4 minutes until they release their moisture and begin to brown. Add diced sweet potato and cook for 3 minutes.
- 5
Add the jasmine rice to the pan and stir constantly for 2 minutes to toast the rice lightly, coating it with the pan oils and flavors.
- 6
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked and liquid is absorbed.
- 7
In a separate pan, heat a touch of olive oil and sauté the diced red bell pepper and tomatoes for 4 minutes. Stir in the oregano and cook for 1 minute to create a Greek-style tomato sauce.
- 8
Return the cooked chicken to the tomato sauce, add 1 tablespoon coconut milk, and simmer for 2 minutes to meld flavors.
- 9
Fluff the rice with a fork and transfer to a serving platter. Top with the chicken and tomato mixture.
- 10
Sprinkle crumbled feta cheese over the top, garnish with fresh basil and banana slices, and serve immediately while hot.
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