Peanut-Braised Chicken Thighs with Coconut Rice

Ingredients

Coconut Rice

  • 200 g rice
  • 240 mL water
  • 240 mL coconut milk
  • Pinch of sugar
  • ¼ teaspoon ground pepper
  • 1 bay leaf

Peanut-Braised Chicken Thighs

  • 60 mL vegetable oil
  • 4-5 bone-in chicken thighs
  • 80 g shallots, diced (2 shallots)
  • 2 cloves minced garlic
  • 142 g (~5oz) shiitake mushrooms, stems removed and roughly chopped
  • 480 mL chicken stock
  • 2 tablespoons red miso paste
  • 2 tablespoons peanut butter
  • 1 tablespoon turmeric powder
  • 25 g ginger, 2-inch piece peeled
  • 240 mL coconut milk
  • ¼ teaspoon fish sauce
  • ½ teaspoon soy sauce
  • 1 bay leaf
  • Cilantro leaves, for garnish
  • 150-200 g bok choy, spinach, or cabbage leaves (5 small)

Instructions

Coconut Rice

Put all the ingredients in the rice maker and make the coconut rice

Peanut-Braised Chicken Thighs

  1. Heat the oil in a stockpot or cast‑iron Dutch oven over medium heat.

  2. Add the chicken thighs in a single layer, turning frequently until all sides are browned. Remove and set aside.

  3. Lower the heat to medium, add shallots, garlic, and mushrooms; cook until soft and fragrant, scraping the bottom before returning the chicken thighs.

  4. Pour in chicken stock, miso paste, peanut butter, and turmeric powder; grate the ginger directly into the pot and let simmer.

  5. Add coconut milk, fish sauce, soy sauce, and a bay leaf; stir to combine.

  6. Cover and simmer over medium‑low heat for 45 minutes to an hour until the chicken is tender.

  7. In the last 2–3 minutes, add the bok choy/spinach/cabbage; turn off the heat.

  8. Serve garnished with cilantro.

Notes

Based off of the recipe J&S N gave us 😊

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