This is a simple recipe but it requires some planning. The chicken came out very tender and flavorful.
Ingredients
One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon minced oregano
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed
3/4 pound baby okra
Directions
1. Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.
2. Heat the oil in a large enameled cast-iron casserole. Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a large plate; repeat with the remaining chicken.
3. Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes. Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil. Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes. Transfer the breasts to a plate. Cook the dark meat for about 10 minutes longer.
4. Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes. Drain well. Return the chicken breasts to the stew and stir in the okra. Season with salt and pepper and simmer for 3 minutes. Serve with rice and lime wedges.
TOTAL TIME: 1 HR 30 MIN
SERVES: 4
From Food & Wine Magazine | February 2006
Posted by rdreyes at February 4, 2006 10:14 PM