Prep Time: 5 Mins | Cook Time: 55 Mins | Total Time: 1 Hr | Yield: 4 to 5 Servings
The taste of coconut milk made this dish awesome! You will a lot for sure! This dish is best enjoyed with steamed rice. Try it now and prepare to fall in love after one bite. Enjoy!
Ingredients:
2 garlic cloves, minced
1 eschalot / French onion, finely sliced
2 1/2 tablespoons rice vinegar (or cider vinegar)
4 large / 5 small chicken thighs, bone in skin on
1 1/2 tablespoons fish sauce
400 grams / 14 ounces coconut milk, low fat (1 can)
1/4 teaspoon white pepper (or black)
1/2 c / 80 grams brown sugar, loosely packed
1 tablespoon water
GARNISHES (OPTIONAL):
1 large red chili, finely sliced
1 shallot, finely sliced (green onion/scallion)
Directions:
Place a skillet on the stove with water and sugar. Turn the heat to medium, then stir the mixture until the sugar is dissolved completely.
Stir in the rest of the ingredients aside from the chicken until well combined.
Lay the chicken thighs with the skin side first over the mixture in the skillet.
Turn the heat to medium-high, then simmer everything for about 25 minutes.
Flip the chicken thighs over and cook the other side for 25 more minutes. They should render fat and the skin should look a bit toasted.
Dish out the chicken onto individual serving plates and spoon the delicious sauce over. Sprinkle chili and freshly chopped shallots on top to garnish.
Serve and enjoy with rice!
Notes:
I highly recommend using chicken thighs for this recipe instead of chicken breasts.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 336g Calories: 555cal (28%)
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