Brown Stew Chicken

What you need

Ingredients

Measured for 3 servings.

• 1200 gBoneless chicken meat, raw
• 120 gTomato
• 240 gOnions
• 10 gGarlic Clove
• 1 pcs (approx. 119 g)Red Pepper
• 80 gCarrots
• 1 pcs (approx. 67 g)Lime
• 10 gThyme
• 2 gGround allspice
• 30 mlSoy Sauce
• 6 gCornstarch
• 480 mlCoconut Milk
• 15 mlVegetable oil

Make it

Method

1. 01

   Cut 1200 g raw boneless chicken meat into even pieces. Squeeze the measured lime (about 67 g whole fruit) and mix its juice with 120 g chopped tomato, 240 g chopped onions, 10 g garlic, 119 g red pepper, 10 g thyme, 2 g allspice and 30 ml soy sauce. Coat chicken with this mixture, cover and chill for at least 30 minutes; reserve every bit of marinade for cooking, not for serving raw.

2. 02

   Heat the listed 15 ml vegetable oil in a heavy pan over medium-high heat. Lift chicken from the marinade, letting excess liquid drip back into the bowl, and brown in batches for about 3–4 minutes per side; do not overcrowd. Keep the raw marinade separate until it is boiled in the next step.

3. 03

   Return chicken to the pot. Add all reserved marinade and 80 g diced carrot; bring to an active simmer for at least 5 minutes, then add 480 ml coconut milk. Cover and simmer gently another 20–25 minutes until the thickest chicken piece reaches 74°C.

4. 04

   Mix 6 g cornstarch with a spoonful of the hot sauce in a small bowl and stir back into the bubbling stew for 1–2 minutes until lightly thickened. Divide chicken and sauce into 3 equal portions. The listed 1200 g is edible boneless meat, not the weight of a whole bone-in bird.