Twice-Cooked Bangkok Chicken Courtesy Of: McCormick Canada Twice-Cooked Bangkok Chicken 24 Bangkok Chicken: 6 - 2 1/4 to 2 3/4lbs each Chicken, whole fryers* 90 mL or 6 Tbsp Club House Thai Seasoning Curried Coconut Sauce Recipe: 1.125 L or 4 1/2 cups Coconut milk, canned 7 mL or 1 1/2 tsp Sysco Imperial/McCormick Granulated Garlic 375 mL or 1 1/2 cups Mango, jarred, drained, diced 375 mL or 1 1/2 cups Pineapple, canned, drained, diced 375 mL or 1 1/2 cups Coconut, shaved, toasted* 125 mL or 1/2 cup Club House Thai Seasoning 375 mL or 1 1/2 cups Scallions, chopped* 30 mL or 6 tsp Sysco Imperial/McCormick Paprika 1.125 L or 4 1/2 cups Water Honey Cumin Jasmin Rice Recipe: 6 L or 24 cups Jasmine rice, cooked 375 mL or 1 1/2 cups Honey 30 mL or 6 tsp Sysco Imperial/McCormick Ground Cumin Bangkok Chicken:
Rub seasoning onto whole chicken. Slow-roast approximately 1 to 2 hours at 300°F. Remove chicken from oven when it reaches 165°F internal temperature. Remove from roasting pan and set aside to cool. Remove skin and bones from chicken and discard. Shred chicken meat and set aside. Note: Cooked chicken should yield 1 1/4 to 1 1/2 lb. Natural-portioned pulled chicken also works well.

*Can use half of a roasting chicken if fryers are unavailable.

Curried Coconut Sauce:
Combine all sauce ingredients in a saucepan. Fold in shredded chicken and simmer over low heat for 10 to 15 minutes.

Honey Cumin Jasmine Rice:
Cook rice according to manufacturer's directions. After rice is fully cooked, stir in honey and cumin. Plate 1 cup Honey Cumin Jasmine Rice with 1 cup Curried Coconut Chicken. *If desired, garnish with additional scallions and toasted coconut.