Spicy Lemongrass Chicken Stew

Ingredients

• 1.5 lbs (680g) chicken thighs, bone-in and skin-on 1.5 lbs (680g) chicken thighs, bone-in and skin-on
• 2 stalks lemongrass, white parts only, bruised and cut into 2-inch pieces 2 stalks lemongrass, white parts only, bruised and cut into 2-inch pieces
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 onion, sliced 1 onion, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, sliced ginger, and sliced chili peppers. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add the chicken thighs to the pot, skin side down. Cook for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes.
3. 3.
   Add the lemongrass, onion, carrot, and bell pepper to the pot. Stir well to combine.
4. 4.
   In a small bowl, mix together the fish sauce, soy sauce, and sugar. Pour the mixture over the chicken and vegetables.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes until the chicken is cooked through and tender.
6. 6.
   Remove the lid and simmer for an additional 10 minutes to allow the sauce to thicken slightly.
7. 7.
   Serve the Spicy Lemongrass Chicken Stew hot, garnished with fresh cilantro. Enjoy with steamed rice.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before cutting them into pieces.
• Chicken thighs — Using bone-in and skin-on chicken thighs adds extra flavor and juiciness to the dish. However, you can use boneless and skinless chicken thighs if preferred.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra kick of flavor, add a splash of lime juice to the stew just before serving.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 5 minutes of cooking.
• This dish tastes even better the next day as the flavors have more time to meld together. Consider making it in advance for a quick and delicious meal.

Serving advice

Serve the Spicy Lemongrass Chicken Stew with steamed jasmine rice to soak up the flavorful broth. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on top of the vegetables in the serving bowl. Drizzle some of the flavorful broth over the top and garnish with a sprig of fresh cilantro.