Intensely fragrant and satisfyingly creamy, this one-pot meal combines tender pieces of marinated chicken in a Thai-inspired coconut ginger sauce. The crunch of bell pepper and fiery hint from fresh jalapenos lifts the dish to another level. Served over fluffy rice, it's a dish that promises full, c...
In a food processor, combine the cilantro stems, jalapenos, half the ginger, 1 tablespoon of olive oil, lime zest and juice. Blend until you have a coarse paste.
2
Toss the chicken with the marinade and 1 teaspoon of salt. Let it sit for at least 15 minutes.
FINISH WITH
3
Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions and bell pepper, cooking until softened for about 5 minutes.
4
Add the remaining ginger, cook until fragrant.
5
Pour in the coconut milk and soy sauce. Stir until combined and bring the mixture to a simmer.
6
Add the marinated chicken into the saucepan, together with the remaining salt. Let simmer until chicken is thoroughly cooked and sauce has thickened slightly, around 10 minutes.
7
Divide rice between bowls, top with cooked chicken and its sauce.
8
Garnish each bowl with a handful of chopped cilantro leaves, slices of serrano chili, and a sprinkle of sliced green onions.