Poulet's One-Pot Coconut Chicken over Jasmine Rice

Name: Poulet's One-Pot Coconut Chicken over Jasmine Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chopped bok choy; 907 grams chicken; 59 milliliters chopped cilantro leaves; 1 6-inch piece fresh ginger, peeled and chopped; 59 milliliters chopped fresh mint; 1 heads garlic, cloves chopped; 1 teaspoons ground tumeric; 355 milliliters jasmine rice; 1 red or orange bell pepper, cut into bite-size chunks; 1 Tbsp peanut oil; 4 servings Flaky salt for finishing; 1 liters 1/2 pound shiitake mushrooms, brushed clean, trimmed and coarsely chopped (about; 1 Tbsp Thai fish sauce (substitute soy sauce if necessary); 383 grams unsweetened coconut milk; 710 milliliters water

Poulet's One-Pot Coconut Chicken over Jasmine Rice is a gluten free and dairy free main course. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1111 calories, 57g of protein, and 63g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of bok choy, shiitake mushrooms, jasmine rice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert.

Instructions

Position a rack in the middle of the oven and preheat to 450°F. Set the chicken on the countertop for 30 minutes or so to take the chill off before cooking.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

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.

Ingredients you will need

Peanut Oil

Whole Chicken

Equipment you will use

Dutch Oven

Frying Pan

Transfer the chicken to a plate and pour off any excess fat in the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coconut Milk

Bell Pepper

Fish Sauce

Mushrooms

Bok Choy

Turmeric

Whole Chicken

Garlic

Ginger

Water

Equipment you will use

Frying Pan

Pot

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 175°F. 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.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Knife

Oven

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.)

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan

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.)

Equipment you will use

Frying Pan

Serve with plenty of the sauce, the mint and cilantro, and a pinch of flaky salt.

Ingredients you will need

Cilantro

Sauce

Mint

Salt

For the Jasmine Rice: Rinse the rice in a colander under cold running water until the water runs clear.

Ingredients you will need

Jasmine Rice

Water

Rice

Equipment you will use

Colander

Drain off any remaining water and transfer the rice to a saucepan with a tight-fitting lid.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Rice