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This dish is a complete meal when served alongside cook white rice. Slideshow: More Chicken Thigh Recipes 

Ian Knauer
February 2014

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Credit: © Ian Knauer

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes.

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  • Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and stock and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 25 to 30 minutes. Season with salt and pepper to taste.

  • Serve the chicken and broth, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.

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