Name: Thai Lemongrass Chicken Braised in Coconut Milk.
Prep time: 20 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Thai
Ingredients: 4 tablespoons olive oil divided; 3 pounds bone in skin on chicken thighs (or breasts); salt + pepper to taste; 1 small sweet onion finely chopped; 6 cloves garlic minced or grated; 1 inch piece fresh ginger grated; 1-2 red fresno chiles or jalapenos seeds removed + chopped (I use 2, but use 1 for less spice); 1-2 lemongrass stalk sliced; 3-3 1/2 cups canned coconut milk; 2 teaspoons fish sauce; 1 cinnamon stick; 2 baby bok choy halved; 1/2 cup fresh cilantro roughly chopped + more for serving; Juice of 1 lime; steamed black or white rice for serving; rice noodles for serving

by halfbakedharvest

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INGREDIENTS

4 tablespoons olive oil ; divided
3 pounds bone in skin on chicken thighs (or breasts)
salt + pepper ; to taste
1 small sweet onion ; finely chopped
6 cloves garlic ; minced or grated
1 inch piece fresh ginger ; grated
1-2 red fresno chiles or jalapenos ; seeds removed + chopped (I use 2, but use 1 for less spice)
1-2 lemongrass stalk ; sliced
3-3 1/2 cups canned coconut milk
2 teaspoons fish sauce
1 cinnamon stick
2 baby bok choy ; halved
1/2 cup fresh cilantro ; roughly chopped + more for serving
Juice of 1 lime
steamed black or white rice ; for serving
rice noodles ; for serving

Servings

INSTRUCTIONS

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Thai Lemongrass Chicken Braised in Coconut Milk.

4 tablespoons olive oil divided
3 pounds bone in skin on chicken thighs (or breasts) 
  salt + pepper to taste
1 small sweet onion finely chopped
6 cloves garlic  minced or grated
1 inch piece fresh ginger grated
1-2  red fresno chiles or jalapenos seeds removed + chopped (I use 2, but use 1 for less spice)
1-2  lemongrass stalk sliced
3-3 1/2 cups canned coconut milk 
2 teaspoons fish sauce 
1 cinnamon stick 
2 baby bok choy  halved
1/2 cup fresh cilantro roughly chopped + more for serving
  Juice of 1 lime 
  steamed black or white rice for serving
  rice noodles  for serving

Instructions

Preheat the oven to 375 degrees F.

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.

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.

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.

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.

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!

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Nutrition

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Serving Size: 1 Serving (716g)
Recipe Makes: 4 Servings

Calories: 1039
Calories from Fat: 683 (66%)

Amt Per Serving		% DV

	Total Fat 75.9g	101 %
	Saturated Fat 25.8g	129 %
	Monounsaturated Fat 32g
	Polyunsanturated Fat 13g
Cholesterol 285.8mg		88 %
Sodium 313.8mg		11 %
Potassium 815.2mg		21 %
Total Carbohydrate 23.2g		7 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 21.5g
Protein 62.1g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1039

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REVIEWS

zurarozier

Tasty! I had to eliminate the lemongrass (it does not agree with me), but gave the dish a little squeeze of lime. Also eliminated chili for S.O.'s sensitive tummy. Added a dash of hot sauce to my serving.

noellekramer-fogliasso

Very good! I served it with black rice, not noodles.

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