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Thai Braised Chicken

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Last night I needed to use up some chicken thighs and legs I had thawed. I was tired of the same crap I usually make and was really crazing some Asian flavors…so I came up with this:

Thai Braised Chicken

  • 6-8 pieces dark meat, bone-in chicken (Skin chicken if you are averse to having a fattier, richer sauce. Skin will not get crackly crisp, but will not be soggy gross, either.)
  • 2 bell peppers, sliced thinly
  • 1 onion, sliced thinly
  • I can coconut milk
  • Juice of 1 lime
  • 2 heaping tablespoons fish sauce
  • 1-2 tablespoons Thai red curry paste (Adjust for your heat tolerance; I use a heaping 1 1/2)
  • 2 tablespoons brown sugar
  • 1/2 tsp. yellow Indian curry powder
  • lime wedges and chopped cilantro, for serving
  • hot, cooked rice
  1. Preheat oven to 325.
  2. In a bowl combine coconut milk, sugar, fish sauce, curry mixes, and lime juice
  3. In a large dutch oven, heat some oil ’til almost smoking. Salt and pepper chicken pieces, brown them, then remove them from the pan and set aside.
  4. Season (lightly!) the veggies then sauté them in the oil/fat for a minute or two.
  5. Pour in the coconut milk/curry sauce, stirring to mix everything.
  6. Nestle the chicken pieces in the sauce (taking care to keep skin above braising liquid) and put the (lid-off!) dutch oven in the oven. Braise for 1 1/2 – 2 hours, until chicken is almost falling off the bone and veggies are tender.
  7. Serve over rice with lime wedges (a squeeze of lime here is wonderful) and chopped cilantro.

Also, check out these sweet dance moves. 

 

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