Stewed Spicy Chicken With Lemongrass And Lime

Name: Stewed Spicy Chicken With Lemongrass And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut or vegetable oil; 1/2 cup minced shallot; 1 tablespoon minced garlic; 1 tablespoon minced galangal or ginger; 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste; 1 teaspoon turmeric; 1 teaspoon ground dried cilantro; 1 teaspoon sugar; 2 stalks lemongrass; 1 3-pound chicken, cut into serving pieces; Salt and freshly ground black pepper; 1 tablespoon minced lime leaves or zest; 2 tablespoons nam pla; 1/4 cup minced cilantro leaves

Servings: persons

2 tablespoons peanut or vegetable oil
1/2 cup minced shallot
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 teaspoon turmeric
1 teaspoon ground dried cilantro
1 teaspoon sugar
2 stalks lemongrass
1 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1 tablespoon minced lime leaves or zest
2 tablespoons nam pla
1/4 cup minced cilantro leaves

1
Place the oil in a large, deep skillet and turn the heat to medium.
2
Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
3
Add the turmeric, cilantro and sugar and cook, stirring, for another minute.
4
Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
5
Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper.
6
Turn the heat to low and cover the skillet.
7
Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
8
Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down.
9
Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom.
10
Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

145

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 2 tablespoons peanut or vegetable oil, 1/2 cup minced shallot, 1 tablespoon minced garlic, 1 tablespoon minced galangal or ginger, and more.

Yes, Stewed Spicy Chicken With Lemongrass And Lime falls under the Soups & Stews 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!