Cream of Coconut Braised Chicken With Green Peppercorns

March 28, 2020

This dish is inspired by Luke Nguyen's Chicken Slow Braised in Greens Peppercorns and Coconut Juice recipe. Using what was in the pantry, some ingredients were subbed and the dish still turned out delicious. Try adding in other Local Roots root vegetables that aren't too strong in flavor like potatoes or rutabagas. This super easy dish tastes even better as leftovers so it's a great way to meal prep for the week.

1 Local Roots all natural chicken (about 3 1/2 pounds), cleaned and chopped into quarters
3 1/2 tablespoons fresh green peppercorns, plus more for garnish
2 tablespoons finely chopped garlic
3 teaspoons salt
1 teaspoons sugar
2 tablespoons vegetable oil
2 Local Roots organic tomatoes, diced
2 Local Roots organic carrots, cut into cubes
1 tablespoon annatto oil (optional)
8 whole red Asian shallots, peeled*
1/2 onion, cut into wedges
1 15oz container of cream of coconut 
2 tablespoons soy sauce
2 tablespoons rice vinegar 
1 tablespoon vinegar 
Basil or parsley optional

1. Rinse chicken and pat dry

2. Lightly bruise half of the peppercorns in a mortar and pestle. Remove and transfer to a large mixing bowl. Add 1 tablespoon garlic, 2 teaspoons salt, 1 teaspoon sugar, and then add the chicken. Mix and coat the chicken pieces well. Cover and marinate in the refrigerator for 1 hour.

3. Bring a large pot to high heat and add the oil, remaining garlic, remaining peppercorns, and fry until fragrant. Now add the marinated chicken and sear both sides until slightly browned. Add the tomatoes, carrots, and optional annatto oil. Stir to combine, and then add the red shallots, onion, cream of coconut, soy sauce, and both vinegars and salt.

4. Bring to a boil then turn to low and allow to simmer for a min 40 min covered. Cook longer for chicken that pulls apart. 

5. Serve with rice or baguette and sliced cucumbers (optional). Add herbs as garnish.

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