halfbakedharvest4.3
Thai Lemongrass Chicken Braised in Coconut Milk.
Let's eat colorfully today!
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●dutch oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375 degrees F.
2
Heat a large dutch oven or oven safe pot over medium high heat. Add a drizzle of olive oil. Season the chicken with salt + pepper. Once hot, add the chicken and sear on both sides until browned, about ⏱️ 3 minutes per side. Remove the chicken from the pot and place on a plate.
olive oil (divided)4 tablespoonssalt + pepper (to taste)
3
To the same pot, add another drizzle of oil. Add the onion and cook until fragrant, about ⏱️ 5 minutes. Stir in the garlic, ginger, fresno peppers and lemon grass. Season with salt + pepper. Continue cooking for another ⏱️ 2-3 minutes minutes. Remove from the heat.
garlic (minced or grated)6 clovessalt + pepper (to taste)
4
Add the chicken back to the pot. Pour in the coconut milk (starting with 3 cups and fish sauce. Add the cinnamon sick and position the bok choy around the chicken. Sprinkle over the cilantro.
fish sauce2 teaspoons
5
Place the pot in the oven and bake for ⏱️ 45-55 minutes or until the chicken is tender and cooked through. If the coconut milk sauce starts getting too thick towards the end of cooking, add in the remain 1/2 cup of coconut milk. Check the chicken 1-2 times throughout cooking, spooning the sauce over the chick to help keep it moist.
6
Remove from the oven. Drizzle the lime juice over the chicken. Divide the chicken among bowls or plate and spoon the sauce over the chicken. Top with fresh cilantro and green onions. Serve with black rice and or rice noodles. EAT!
Nutrition Facts
calories
743 kcal
fat Content
87 g
serving Size
1 serving
fiber Content
6 g
sugar Content
12 g
sodium Content
351 mg
protein Content
59 g
cholesterol Content
176 mg
carbohydrate Content
23 g
saturated Fat Content
53 g
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