Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

Name: Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks; 1 tablespoon ground turmeric; 1 tablespoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon black pepper; kosher salt; 3 tablespoons sesame oil or extra virgin olive oil; 2 bell peppers, sliced; 2 medium shallots, chopped; 4 cloves garlic, chopped; 1/2 teaspoon chili flakes, or more; 2 cups cubed sweet potatoes; 2 cans (14 ounce) full-fat coconut milk; 2 tablespoons fish sauce ((or soy sauce)); 1/2 cup fresh cilantro, chopped; steamed rice, for serving; 1/2 cup Thai basil leaves; 2 limes; roasted peanuts

4 steps

Prep:15minCook:45min

The perfect bowl of warming comfort food full of color and flavor...simple, healthy, and delicious!

Updated at: Sun, 15 Sep 2024 17:58:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories605.8 kcal (30%)

Total Fat44 g (63%)

Carbs22.1 g (8%)

Sugars4.8 g (5%)

Protein35.8 g (72%)

Sodium790.8 mg (40%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsboneless skinless chicken thighs

or breasts, cut into 2-inch chunks

1 tablespoonground turmeric

1 tablespoonground ginger

1 teaspoonground cumin

1 teaspoonblack pepper

kosher salt

3 tablespoonssesame oil

or extra virgin olive oil

½ teaspoonchili flakes

or more

2 cupssweet potatoes

cubed

2 x 14 ouncecans full-fat coconut milk

2 tablespoonsfish sauce

or soy sauce

½ cupfresh cilantro

chopped

rice

steamed, for serving

½ cupthai basil leaves

2limes

roasted peanuts

Instructions

Step 1

Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.

Step 2

2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan.

Step 3

3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.

Step 4

4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.

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