Poulet'S One-Pot Coconut Chicken Over Jasmine Rice

Name: Poulet'S One-Pot Coconut Chicken Over Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 1/2 cups jasmine rice; 3 cups water

Servings: persons

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
1 1/2 cups jasmine rice
3 cups water

1
Position a rack in the middle of the oven and preheat to 450u00b0F. Set the chicken on the countertop for 30 minutes or so to take the chill off before cooking.
2
Heat the peanut oil in a 12-inch or larger cast-iron frying pan or a 5 quart or larger Dutch oven. Set the chicken in the pan and cook over medium heat until nicely browned on the sides and bottom, about 10 minutes. No need to brown the top. Transfer the chicken to a plate and pour off any excess fat in the pan.
3
Skim the fat from the top of the can of coconut milk and add the fat to the pan along with the garlic, ginger, bok choy, bell pepper, mushrooms, and turmeric. Cook over medium heat, stirring often, for 5 to 8 minutes, or until the bell pepper and mushrooms are soft and the garlic is fragrant. Stir in the fish sauce, coconut milk, and water. Return the chicken to the pot, breast-side up.
4
Put the chicken in the oven and braise, uncovered, for 30 minutes before either inserting an instant-read thermometer into the thickest part of a thigh or cutting into the thigh with a paring knife. The thermometer should register 175u00b0F. If using a knife, look for clear, not red or pink, juices running from the spot where you pierce the meat and opaque, barely pink flesh at the joint. If the chicken isn't done, cook for 5 to 10 minutes longer and check it again.
5
When the chicken is done, remove the pan from the oven and let the chicken rest for 5 minutes before you carve it. (Do this right in the pan, if you can manage.) Pour the liquid from the pan into a fat separator. (You can also use a heatproof jar and use a spoon to skim off as much of the fat as possible.) Serve with plenty of the sauce, the mint and cilantro, and a pinch of flaky salt.
6
Rinse the rice in a colander under cold running water until the water runs clear. Drain off any remaining water and transfer the rice to a saucepan with a tight-fitting lid. Add the 3 cups water, place over medium heat, cover, and cook until the rice is tender and the water has evaporated, 12 to 15 minutes. Fluff with a fork before serving.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Poulet'S One-Pot Coconut Chicken Over Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!