Follow these steps for perfect results
chicken legs
split
kosher salt
freshly ground black pepper
vegetable oil
shallots
thinly sliced
garlic cloves
thinly sliced
ginger
julienned
coconut milk
chicken stock
cilantro leaves
hot chile
thinly sliced
lime juice
fresh
Season the chicken legs with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Heat vegetable oil in a medium pot over medium-high heat until hot.
Brown the chicken legs on both sides until golden brown. Transfer the browned chicken to a plate.
Add the sliced shallots, garlic, and julienned ginger to the pot. Season with 1/2 teaspoon of salt.
Cook, stirring occasionally, until the shallots and garlic are browned, approximately 5-6 minutes.
Return the chicken legs to the pot, including any accumulated juices.
Pour in the coconut milk and chicken stock. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer until the chicken is cooked through and tender, approximately 25-30 minutes.
Season the braising liquid with additional salt and pepper to taste.
Serve the chicken legs with the flavorful broth, garnished with fresh cilantro leaves and thinly sliced hot chile.
Drizzle with fresh lime juice before serving.
Expert advice for the best results
For extra flavor, marinate the chicken legs in a mixture of soy sauce, ginger, and garlic before browning.
Add vegetables like bell peppers or bamboo shoots to the pot during the last 15 minutes of cooking.
Serve with steamed rice or quinoa to soak up the delicious coconut broth.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl with plenty of broth and a sprinkle of fresh herbs.
Serve with rice.
Serve with a side of stir-fried vegetables.
Complements the spice and sweetness.
Refreshing and doesn't overpower the dish.
Discover the story behind this recipe
Coconut milk is a staple in Thai cuisine.
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