Imagine a dish that transports you straight to the vibrant streets of Vietnam with just one bite. This Vietnamese Braised Coconut Chicken is not just a meal; it's a culinary journey that combines sweet, savory, and rich flavors in a single, irresistible recipe. Tender chicken pieces slowly simmered in a luxurious coconut sauce, infused with the umami depth of fish sauce and a hint of caramelized sweetness – this dish is about to become your new obsession in home cooking!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Chicken thighs, cut into pieces
- 1 can coconut juice
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 onion, sliced
- Black pepper to taste
Instructions
- Prepare the chicken by cutting thighs into bite-sized pieces and patting them dry with paper towels to ensure proper browning.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add a small amount of oil and brown the chicken pieces on all sides until they develop a golden color, about 5-6 minutes. Remove chicken and set aside.
- In the same pan, sauté minced garlic and sliced onions until fragrant and slightly translucent, approximately 2-3 minutes.
- Return the browned chicken to the pan and add coconut juice, fish sauce, sugar, and freshly ground black pepper. Stir to combine all ingredients thoroughly.
- Reduce heat to low, cover the pan, and simmer gently for 30-35 minutes, allowing the chicken to braise and absorb the coconut and fish sauce flavors.
- Check the chicken periodically, stirring occasionally to prevent sticking and ensure even cooking. The sauce should reduce and thicken slightly.
- When chicken is tender and cooked through (internal temperature reaches 165°F), remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh cilantro or green onions if desired, and serve hot with steamed rice.
Tips
- Dry the chicken thoroughly before browning to achieve a perfect golden crust that locks in flavor and creates a beautiful texture.
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Don't rush the braising process – low and slow is the key to tender, flavor-packed chicken that falls apart with each bite.
- For an extra flavor boost, toast your garlic and onions until they're just fragrant but not browned to maintain their sweet, mild taste.
- Check the internal temperature of the chicken to ensure it reaches 165°F for safe and perfectly cooked meat.
- Let the dish rest for 5 minutes after cooking to allow the flavors to settle and the sauce to slightly thicken.
- For a more authentic touch, garnish with fresh cilantro or green onions just before serving.
- Serve with steamed jasmine rice to soak up the delicious coconut sauce and complete your Vietnamese culinary experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 140mg
