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Do you guys just see a recipe come to your inbox or see it online and say I want to make that.
Jump to RecipeMy Lemongrass Chicken, or should I say PINCH OF YUM’S lemongrass chicken, is one of those recipes. Pinch of Yum is a very successful blog led by wife and husband team, Lindsay and Bjork. It is a blog that has helped educate many a food blogger and if you are a newer food blogger, I encourage you to check out their pro offering that teaches a lot about how to be a successful blogger.
I liked this dish because it was healthy and comes together easily. As is often the case, I adapted the recipe to suit both my taste and my fridge. I had a tube of GOURMET GARDENS lemongrass paste that I wanted to use up. I don’t normally use prepared pastes but they certainly work in a pinch. I just use more than the recipe calls for so the dish gets a deep flavor from the paste.
In a dish like this, you can truly add any type of veggies that you have on hand. I had broccoli and cauliflower in the fridge. I cut them into florets and baked them off in the oven to get a little char on them. The recipe is started with browning the chicken in a Dutch oven. Then, the dish is layered with a jalapeno, garlic and followed by the lemongrass paste. Coconut milk is added to make a rich sauce. The chicken and veggies are added back in. That’s all there is to it.
Building the lemongrass chicken.
The lemongrass chicken plated.
Lemongrass Chicken
There are certain hacks that can make like easier in the kitchen. My Lemongrass Chicken used lemongrass paste to make this a quick dish.
Ingredients
- 3 Whole Chicken thighs cut into 1" pieces
- 1 Whole Jalapeno diced
- 3 Cloves Garlic minced
- 1 Inch Ginger minced
- 1/2 Tube Lemongrass paste
- 1/2 Head Cauliflower cut in florets
- 1/4 Head Broccoli cut in florets
- 14.5 Ounces Coconut milk
- 1 Tbsp Olive oil
- 2 Tsp Salt
- 2 Tsp Black pepper
- 2 Tsp Paprika
Instructions
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Begin by placing the broccoli and cauliflower on a baking tray and bake at 350 degree for approximately 20 minutes.
Meanwhile, heat your Dutch oven on medium high heat. Add the chicken with 1/2 the paprika, salt and pepper and brown on all sides. This will take 3 or 4 minutes. Remove from the pan. Next add in the oil and warm. Once warm, add in jalapeno and garlic and cook for 1 minute. Now, add in the lemongrass paste and ginger and cook for 1 minute. Add in the remaining seasoning and stir.
Pour the coconut milk and simmer for 2 minutes mixing well. Now, add in the chicken and simmer for 10 minutes. After the 10 minutes, add in the broccoli and cauliflower and simmer for 5 minutes.
Serve with rice and enjoy!
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