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BAILEY

30 MINUTE CHICKEN BRAISED IN COCONUT MILK WITH SWEET POTATOES AND RICE

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ LBS BONELESS SKINLESS CHICKEN THIGHS OR BREASTS
  • 1 TBSP GROUP TUMERIC
  • 2 TSP GROUND GINGER
  • 3 TBSP SESAME OIL OR EXTRA VIRGIN OLIVE OIL
  • 2 MEDIUM SHALLOTS, CHOPPED
  • 2 CLOVES GARLIC, MINCED OR GRATED
  • 1 INCH FRESH GINGER, PEELED AND GRATED
  • 1/4 TSP CAYENNE PEPPER, USE MORE OR LESS TO YOUR TASTE
  • 1/2 CUP FRESH CILANTRO, CHOPPED PLUS MORE FOR SERVING
  • 1 MEDIUM SWEET POTATO, PEELED AND CUT INTO 1 INCH CHUNKS
  • 1-2 CUPS LOW SODIUM CHICKEN BROTH
  • 2 CUPS CANNED COCONUT MILK
  • 2 TBSP FISH SAUCE
  • 2 CUPS FRESH BABY SPINACH
  • JUICE OF 2 LIMES
  • 2 CUPS COOKED RICE, FOR SERVING

Method
 

  1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
  3. Reduce the heat to low.  Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
  4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

Notes

My review is that this meal is simple to make and DELICIOUS. I recommend skipping the rice, and eating it with a piece of naan. I also made this in the summer and substituted kale from my garden for the spinach.