Ingredients:
8-10 drumsticks (cut in half)
salt
black pepper
1/4 cup fish sauce
black pepper
1/2 tablespoon mushroom seasoning
black pepper
1/4 cup fish sauce
black pepper
1/2 tablespoon mushroom seasoning
1 cans of coco rico
1.5 tbl of tomato paste
3 Idaho potatoes (cut into cubes)
6 medium carrots (cut into 1 in. section)
2 shallots (thinly sliced)
1 sweet onion (chopped)
1 bay leaf (optional)
water
cooking oil
garnish with green onions, cilantro, and lime
1. Marinade the chicken with 1/4 cup of fish sauce, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and sliced shallots, I usually do this the night before.
2. Marinade the potatoes and carrots with a dash of salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don't completely cook the vegetables. 4. Set the potatoes and carrots aside for later.
5. Repeat step #3 with the chicken, again you don't have to completely cook the chicken.
6. Transfer chicken to a large pot and add 2 tbl of tomato paste and evenly coat the chicken. Add 1 can of coco rico , 5 cups of water, 2 tsp of salt, 1 tablespoon mushroom seasoning, and 1 bay leaf.
7. Let the chicken simmer in the liquid for 20 minutes, skim scum if needed. Add the carrots first then potatoes after. Add more fish sauce if needed. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!
6 medium carrots (cut into 1 in. section)
2 shallots (thinly sliced)
1 sweet onion (chopped)
1 bay leaf (optional)
water
cooking oil
garnish with green onions, cilantro, and lime
1. Marinade the chicken with 1/4 cup of fish sauce, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and sliced shallots, I usually do this the night before.
2. Marinade the potatoes and carrots with a dash of salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don't completely cook the vegetables. 4. Set the potatoes and carrots aside for later.
5. Repeat step #3 with the chicken, again you don't have to completely cook the chicken.
6. Transfer chicken to a large pot and add 2 tbl of tomato paste and evenly coat the chicken. Add 1 can of coco rico , 5 cups of water, 2 tsp of salt, 1 tablespoon mushroom seasoning, and 1 bay leaf.
7. Let the chicken simmer in the liquid for 20 minutes, skim scum if needed. Add the carrots first then potatoes after. Add more fish sauce if needed. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!
Great recipe. I'm going to try it tonight.
ReplyDeletegreat! please let me know how it went :p
ReplyDeletethx for the recipes. i woke up this morning craving for chicken ragu that my ex use to make it. I'm glad to found it. i'm making it this weekend for my bf
ReplyDeleteHi Thuy, ragu should not have coconut milk. Coconut milk goes with curry. I have nt checked where ragu originally came from, but I guess Vmese ragu is actually a version of French ragout since some part of Vmese cooking has been influenced by French culinary. Anne
ReplyDeleteAnne,
ReplyDeleteI definitely do not use coconut milk in Ragu. I actually use young coconut juice that we often drink. It doesn't really flavor the ragu but as the chicken simmers in it the coconut juice tenderizes and sweeten the meat. Sorry for the confusion. And thank you for the information on ragu :)
wow this recipe is so much better with the coconut soda! i usually make this with chicken stock.. but im going to change it up and make it with soda from now on.. thanks!
ReplyDeleteThanks Sandy!
ReplyDeleteCoconut soda does wonder to slow cooking recipes...I always make sure i'm fully stock with them :)
i thought that 2 cans of coco rico made it too sweet for my taste. next time i'll try 1 can of coco rico and 1 can of chicken broth.
ReplyDeleteI've never use chicken broth with this recipe either, will have to give it a try.
ReplyDeleteJust finished making it...it's SO easy! Thank you for bringing the warmth into my home :) This recipe is a keeper!
ReplyDeleteI love this dish but never try making it. I am going to try your recipe this weekend. It will be a challenge to find coconut juice / soda in south of France. Any recommendation for substitute? Bonnie
ReplyDeleteYou can try gingerale soda because the taste is subtle and the carbonation would help tenderize the chicken. Good luck!
ReplyDeleteDO NOT FORGET the bread (baguette).!! totally forgot abt it cause it wasn't listed.... going back now. =T
ReplyDeleteLOL sorry about that! If you forget bread to buy bread again, this recipe is also great with steamed rice.
ReplyDeleteGreat recipe. Do you have recipe for pollo alla cacciatora? I like it when I was in Bologna, Italy
ReplyDeleteRecipe calls for sugar - but no where in directions says to add sugar.
ReplyDelete
ReplyDeletegood blog ! looks for delicious. delicious food, i love chicken. thankyou for shearing this information with us!Online Food Delivery
Can I substitute mushroom powder for something else? Like MSG?
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ReplyDeleteBookmarked your recipe. Will have to try it soon, esp on a cold rainy day.
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