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One-Pot Coconut Chicken over Jasmine Rice

kept byIlanaKS
recipe bySerious Eats

yield: serves 4, active time 15 minutes, total time 45 minutes

Next time we might think about: Upping the fish sauce quotient for a bit more umami and salt. The coconut milk braise would work with any other cuts of chicken you have on hand. And when it comes to choosing vegetables feel free to switch it up, carrots, kale, and sweet potatoes would all be quite happy to be worked into this recipe.


One 2- to 4 1/2 pound chicken
1 tablespoon peanut oil
1 13.5 ounce can unsweetened coconut milk
1/2 head garlic, cloves chopped
1 6-inch piece fresh ginger, peeled and chopped
3 cups chopped bok choy
1/2 red or orange bell pepper, cut into bite-size chunks
1/2 pound shiitake mushrooms, brushed clean, trimmed and coarsely chopped (about 5 cups)
1/2 teaspoon ground tumeric
1 tablespoon Thai fish sauce (substitute soy sauce if necessary)
2 cups water
1/4 cup chopped fresh mint
1/4 cup chopped cilantro leaves
Flaky salt for finishing
Jasmine Rice
1 1/2 cups jasmine rice
3 cups water



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