She Strengthens

Savory Braised Chicken with an Asian Twist

A Flavorful Dish to Savor

The aroma of sizzling clay pots wafting from Asian restaurants is undeniably enticing. But you don’t need a clay pot to recreate this mouthwatering experience at home. A Dutch oven will do the trick, and we’ll guide you through it.

Easy yet Impressive

This recipe yields a succulent, slow-cooked chicken dish infused with the bold flavors of Asia. Pair it with sautéed bok choy and steamed rice to soak up the rich sauce. With a little planning, you can prepare this meal in advance, making it perfect for a stress-free dinner party.

Game Plan and Essentials

• Marinate the chicken up to a day in advance
• Yield: 6 servings
• Difficulty: Easy
• Total time: 3 hours

Ingredients

• 3 tablespoons packed dark brown sugar
• 3 tablespoons water
• 2 ounces fresh ginger, peeled and thinly sliced
• 4 medium garlic cloves, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 3 star anise pods
• 2 Thai red chiles, halved lengthwise
• 12 bone-in chicken thighs, skin removed
• 1 cup low-sodium chicken broth
• 1 medium red onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• Thai basil leaves or fresh cilantro leaves for garnish
• Steamed brown rice or steamed white rice for serving

Step-by-Step Instructions

Marinade and Prep

Combine the brown sugar and water in a large Dutch oven over medium-high heat, stirring until the sugar dissolves. Bring to a boil, then add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles. Stir to combine and let cool to room temperature, about 30 minutes.

Add Chicken and Marinate

Add the chicken pieces to the marinade and turn to coat. Let it sit at room temperature uncovered for 1 hour or cover and marinate in the refrigerator for up to 24 hours.

Simmer and Serve

If covered, uncover the pot and place it over high heat. Add the chicken broth and onion, and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour. Remove the chicken to a serving plate and increase the heat to medium. Simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes. Taste and season with salt and pepper as needed. Garnish with cilantro and serve with the sauce and steamed rice.