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

BAILEY
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

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

Instructions
 

  • Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  • 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.
  • 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.
  • 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.