Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs

  12 oz, finely chopped $4.99
• Private Selection® Seedless Baby Cucumbers

  8 oz, sliced $2.99
• Kroger® Jasmine Rice

  2/3 cup uncooked, plus 1 tablespoon for toasted rice powder $3.69
• Fresh Sweet Corn on the Cob

  1 ear, kernels cut from cob $0.50
• Organic Cilantro

  1/2 cup chopped leaves and tender stems $1.69
• Fresh Organic Limes

  1 large lime, juiced $1.29
• Fresh Jalapeno Peppers

  1 small, thinly sliced $1.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup very thinly sliced $3.99
• Garlic

  1 clove, minced $0.79
• Fish sauce

  1 1/2 tablespoons
• Brown sugar or granulated sugar

  1 teaspoon
• Neutral oil

  2 teaspoons
• Kosher salt

  as needed

Instructions

1. Rinse 2/3 cup jasmine rice, then cook it on the stove with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then rest covered while you make the larb.
2. Prep the chicken and vegetables: finely chop the chicken thighs into small mince, slice the cucumbers and Walla Walla onion, cut kernels from the corn, mince the garlic, slice the jalapeno, chop the cilantro, and juice the lime.
3. Make quick toasted rice powder: toast 1 tablespoon uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes until deep golden and nutty, then crush with a mortar, spice grinder, or the bottom of a heavy pan.
4. In a small bowl, stir together lime juice, fish sauce, sugar, and 1 tablespoon water until the sugar dissolves; taste for a bright salty-sour balance.
5. Heat oil in a skillet over medium-high heat, add the corn and cook 2–3 minutes until lightly charred; add garlic and chopped chicken, then cook 6–8 minutes, breaking it up, until the chicken reaches 165°F and no pink remains.
6. Turn off the heat and stir in the lime-fish sauce dressing, toasted rice powder, sliced onion, jalapeno, and most of the cilantro; let sit 2 minutes so the warm chicken absorbs the dressing.
7. Fluff the rice and divide between two bowls, spoon the warm chicken larb over top, arrange sliced cucumbers alongside, and finish with the remaining cilantro and extra lime if desired.