Recipes
Photo by Emily Sterne
Ingredients
4 chicken legs and thighs, separated, skin on, brined* (if possible, the night before)
2 large onions, sliced
3 serrano chiles
2 tablespoons fish sauce
4 large carrots, peeled, roll-cut into large pieces
2 cans coconut milk
Juice of 3 limes
1/4 cup molasses
Water to cover
Brown/white rice combo to serve
Canola oil to cook
Kosher salt and freshly ground black pepper to taste
Directions
Heat a large, heavy stove-top-safe casserole over medium-high heat and coat lightly with oil. Season chicken with salt and pepper and sear until browned on all sides. Remove chicken to a plate, keeping chicken fat in casserole. Add onions and chiles to casserole, season and sauté until softened. Deglaze with fish sauce and add carrots, coconut milk, lime juice and molasses. Stir to combine and add chicken. Pour in just enough water to cover and bring to a simmer. Check for seasoning. Simmer for 11/2 hours or until meat is almost falling off bone. Serve with brown/white rice combo.
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
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