One-Pot Coconut Chicken over Jasmine Rice
- 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
- This recipe is gluten-free
- Produce
- Bell pepper, red or orange (1/2)
- Bok choy (3 cups)
- Cilantro, leaves (1/4 cup)
- Garlic (1/2 head)
- Ginger, fresh (1 6-inch piece)
- Mint, fresh (1/4 cup)
- Shiitake mushrooms (1/2 pound)
- Meat
- 2- to 4 1/2 pound chicken (1)
- Canned Goods
- Coconut milk, unsweetened (1 13.5 ounce can)
- Condiments
- Thai fish sauce (1 tablespoon)
- Cooking & Baking
- Peanut oil (1 tablespoon)
- Salt, Flaky (1)
- Tumeric, ground (1/2 teaspoon)
- Pasta & Grains
- Jasmine rice (1)
- Jasmine rice (1 1/2 cups)
- Drinks
- Water (5 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 23, 2012 (1 year ago).
87 people saved this recipe.
