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.
The Recipe
Lemongrass Chicken
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
- 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!
Equipment
- Dutch Oven
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