Thai Lemongrass Chicken Braised in Coconut Milk
Ingredients
The chicken
-
3
pounds
bone-in skin-on chicken thighs
-
4
tablespoons
olive oil
-
salt
to taste
salt
-
pepper
to taste
pepper
The aromatics
-
1
small
sweet onion, finely chopped
-
6
cloves
garlic, minced or grated
-
1
inch piece
fresh ginger, grated
-
1-2
pieces
red fresno chiles or jalapenos, chopped
-
1-2
stalks
lemongrass, sliced
The sauce
-
3-3½
cups
canned coconut milk
-
2
teaspoons
fish sauce
-
1
stick
cinnamon
The vegetables
-
2
baby
bok choy, halved
-
½
cup
fresh cilantro, roughly chopped
For serving
-
1
lime
juice of
-
to serve
cups
black or white rice
-
to serve
cups
rice noodles
Instructions
- Preheat the oven to 375°F.
- Heat a large Dutch oven over medium-high heat and add olive oil.
- Season the chicken with salt and pepper, then sear until browned on both sides.
- Remove the chicken and set it aside on a plate.
- In the same pot, add more olive oil and cook the onion until fragrant.
- Stir in garlic, ginger, fresno peppers, and lemongrass, and season with salt and pepper.
- Add the chicken back to the pot with coconut milk, fish sauce, and cinnamon stick.
- Arrange bok choy around the chicken and sprinkle with cilantro.
- Bake in the oven for 45-55 minutes until the chicken is tender.
- If the sauce thickens too much, add more coconut milk as needed.
- Remove from the oven and drizzle lime juice over the chicken.
- Serve with rice and/or noodles, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
743
Total fat
50g
Total carbohydrates
30g
Total protein
40g
Sodium
500mg
Cholesterol
200mg
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