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flameDinnerChickenRice & GrainsWeeknightUnder 30 mins
30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice
Prep10 minutes
Cook20 minutes
Method
Steps
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- 2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add the chicken broth, coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.
- 3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt.
- 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- SLOW COOKER
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- 2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add the chicken broth, coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- 3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt.
- 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- STOVE STOP
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- 2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
- 3. Reduce the heat to low. Add the chicken broth, coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the spinach and lime juice. Season to taste with salt.
- 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
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