One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

Name: One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature; Kosher salt and black pepper; 2 tablespoons grapeseed or canola oil; 1 medium red onion, thinly sliced; 3 garlic cloves, finely chopped; 1 (2-inch) piece fresh ginger, peeled and finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon red-pepper flakes; 1 (14-ounce) can cherry or diced tomatoes with their juices; 1 (13-ounce) can full-fat coconut milk; Steamed white rice, for serving (optional); 3 tablespoons roughly chopped cilantro; 1 lime, quartered, for serving (optional)

By Colu Henry

Updated Feb. 14, 2020

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 40 minutes
Rating: 4(6,840)
Comments: Read comments

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

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Ingredients

Yield:4 servings

1½ to 2pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2tablespoons grapeseed or canola oil
1medium red onion, thinly sliced
3garlic cloves, finely chopped
1(2-inch) piece fresh ginger, peeled and finely chopped
1teaspoon ground cumin
½teaspoon ground cinnamon
½teaspoon red-pepper flakes
1(14-ounce) can cherry or diced tomatoes with their juices
1(13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3tablespoons roughly chopped cilantro
1lime, quartered, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
Step 2
Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
Step 3
Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
Step 4
Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Ratings

4 out of 5

6,840 user ratings

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Comments

Maura5 years ago

This got rave reviews tonight! *15-30 minutes isn't enough. Chicken thighs need 40 minutes to braise * I skimmed off about 1/2 of the fat after browning the thighs, since the coconut milk is so rich * I threw in some cauliflower I had in the fridge at about the 20 minute mark. I think any veg could be a nice addition, since its so rich * Next time I might use light coconut milk * I found the 1/2 tsp cinn. too much and would use just a pinch next time, but my dining companion liked it.

PDXer5 years ago

In step 1, instead of “set chicken aside,” I set it in a 375 degree preheated oven while I made the sauce. Then I simmered it for 20 minutes as per the directions. That little “boost” ensured that the thighs were cooked thoroughly.

lee5 years ago

By cooking the chicken with the top uncovered by sauce the thighs stay crispy and brown. Otherwise the skin gets rubbery. If the sauce is half way up the side the thighs definitely cook through.

Robert2 months ago

You probably don't need oil. Skin side down the thighs will render out fat - lots of it. Also, cut along the bone to spread out the heat for a uniform cook.

Neil2 months ago

Consolidating some helpful tips that appear throughout this chain which I found helpful: 1. I baked the chicken after seasoning it with salt, pepper and a little oil. 400 degrees for 20 minutes was all you needed, perhaps slightly less time. Saved the juice to use with the base of the sauce. 2. As many did, I doubled the spices, added turmeric and some Momofuku chili crunch (couldn’t make it too spicy because a 3 year old is eating it!). 3. I did this accidentally — I added CONDENSED coconut milk! I had a slightly smaller can than it called for and was careful, because of all the comments about how it made it look terrible. But not only did one 11oz can make it gorgeous, it tasted amazing! Now maybe there are reasons why it is dumb to use condensed vs regular milk, but I would take that fight on after eating this any day! 4. Added some chopped red bell peppers at the spice stage. Was going to add Cauliflower but it seemed too much. I think that was the right call, but you definitely need to add some vegetable. Ok, that’s it! Hope that’s helpful! This one is worth trying no matter how you make it!!!!!

peaches2 months ago

Added spinach. Otherwise, as written. WINNER!

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