INGREDIENTS
FOR THE CHICKEN
- 1 ½ pounds skin-on chicken thighs
- 1 stalk lemongrass rough chopped
- 1 shallot rough chopped
- 2 cloves garlic peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons olive oil divided
FOR THE COCONUT RICE
- 2 cups jasmine rice
- 14 ounces coconut milk 1 can
- 1 cup water
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- Fresh mint, cilantro, or basil and thinly sliced cucumbers for garnish
INSTRUCTIONS
- Add the chicken thighs to a bowl. Set aside.1 ½ pounds skin-on chicken thighs
- Add the lemongrass, shallot, garlic, lime juice, fish sauce, soy sauce, brown sugar, and 1 tablespoon of the oil to a blender. Blend until smooth.1 stalk lemongrass,1 shallot,2 cloves garlic,2 tablespoons fresh lime juice,2 tablespoons fish sauce,1 tablespoon soy sauce,2 tablespoons brown sugar,2 tablespoons olive oil
- Pour the mixture from the blender over the chicken, toss to combine, cover, and marinate in the refrigerator for at least 30 minutes.
- 5 minutes before cooking the chicken, rinse the jasmine rise under cool water until it runs clear. Place the rinsed rice in a pot with the coconut milk, water, sugar, and salt. Bring to a boil, cover, and simmer on low for about 18-20 minutes. Remove the rice from the heat and let sit for 5 minutes. Fluff the rice with a fork before serving.2 cups jasmine rice,14 ounces coconut milk,1 cup water,1 tablespoon granulated sugar,½ teaspoon salt
- While the rice cooks, heat the remaining oil in a skillet set over medium heat. Sear the chicken for 6-7 minutes per side, skin-side down, until golden. Serve the chicken over rice with fresh herbs and cucumber slices.Fresh mint, cilantro, or basil and thinly sliced cucumbers
NOTES
Storage: Store leftover Vietnamese chicken and rice in an airtight container in the refrigerator for up to 3 days.