Slowly cooking the whole chicken for two hours in dreamy, creamy coconut milk infused with lemongrass, ginger, and lime juice creates the most tender and flavorful meat. Once you (very easily!) pull the chicken off the bone, you serve it with the crazy delicious sauce poured over the top and use each bite to sop it up. Serious yum! Braising is best for cheaper, tougher cuts of meat as the long, gentle cooking process breaks down the connective tissues, melts the fat and lets the muscle tissue absorb moisture so the meat becomes very tender. It’s also 100% foolproof. If you can put meat in a pot and pour the liquid over it, you can braise. In this coconut milk chicken recipe, we’ve used coconut milk as the braising liquid and added some ginger, lemongrass, cilantro and a few other tasty things to give it lots of flavor. Then you’ll add the chicken to a pot, large skillet, or (our favorite) a braiser and sear it on all sides so the skin is nice and crisp. Once you add the coconut milk and a few spices, put the chicken back into the pan and let it simmer gently until the chicken is cooked. We like to sprinkle some fresh cilantro on top and serve this with jasmine or basmati rice. It’s delicious!
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