Coconut Milk Braised Chicken with Sweet Potatoes
Servings 4
Equipment
- Dutch oven
Ingredients
Marinade:
- 2 chicken breasts or thighs, cut into 2-inch chunks
- ½ tbsp turmeric
- ½ tbsp ginger
- ½ tsp cumin
- ½ tsp black pepper
- Sea salt, to taste
- ½ tbsp toasted sesame oil
Coconut Milk Braised Chicken with Sweet Potatoes:
- 1 tbsp vegetable oil, divided
- 1 bell pepper, sliced
- 1 medium shallot, chopped
- 3 cloves of garlic, minced
- ¼-½ tsp crushed red pepper flakes, to taste
- 1 cup sweet potato, peeled & cubed
- 1 (14-oz) can full-fat coconut milk
- 1 tbsp fish sauce
- ¼ cup fresh cilantro, plus more for serving
For Serving:
- Garlic rice or Jasmine rice prepared
- Fresh basil (or Thai basil), torn
- Fresh cilantro, chopped
- Limes, quartered
- Peanuts, crushed
Instructions
- Combine the turmeric, ginger, cumin, black pepper, a pinch of salt, and toasted sesame oil in a bowl; add the chicken and toss to coat evenly.
- Let it sit for 5 minutes or up to 24 hours covered in the refrigerator.
- Heat ½ tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pan and set it aside until needed.
- Add the remaining ½ tablespoon of vegetable oil to the Dutch oven along with the bell peppers, shallots, and chili flakes. Cook, stirring often, for 3 minutes.
- Add the minced garlic and sweet potatoes and cook, stirring constantly, for 1 minute.
- Add the coconut milk, making sure to scrape up any browned bits from the bottom of the Dutch oven, along with the fish sauce.
- Add the chicken and its juices and stir to combine. Cover with a lid and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Stir in the cilantro and season with sea salt, if needed.
- Serve over rice with fresh basil, cilantro, lots of lime wedges, and crushed peanuts on the side. Enjoy!