Lemongrass Chicken and Rice
Course: DinnerCuisine: AsianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
1
hour15
minutesI made this for my family and they loved it. The flavor and ease of the dish are great. I have made this one day ahead and served it the next day. It is so good and again the flavors are so good. I make the marinade the night before and then marinate the whole chicken in the am of the day I am going to cook it.
Ingredients
1/4 cup chopped lemongrass, white parts only, 2 stalks
3 Tablespoons fish sauce
2 Tablespoons light brown sugar
3 tablespoons coconut oil, divided
4 garlic cloves, peeled and smashed
1/2 black pepper
1 4lb whole chicken
1 teaspoon kosher salt
1 1/2 +1/3 cup cup coconut water, divided
1 1/4 cup jasmine rice
1 bunch green onions, thinly sliced, garnish
Directions
- Combine lemongrass, fish sauce, brown sugar, 2 Tablespoons coconut oil, garlic, and black pepper in mini prep food processor and process for 30 seconds. Marinade will not be fully emulsified.
- Marinate chicken at least 12 hours. Chill the chicken and marinate up to 24 hours.
- Preheat oven to 375. Sprinkle chicken with salt and fresh ground pepper. Melt remains Tablespoon coconut oil in a Dutch oven medium heat. Place chicken breast side down and cook until deeply browned in spots about 6 minutes. Using tongs flip the bird breast side up. Pour in 1 1/2 cups coconut water and bring to a simmer over high heat. Cover and transfer to the oven for 40 minutes.
- Rinse rice for 1 minute and set aside.
- Uncover the Dutch oven and stir in remaining salt and coconut water. Add the rice around the chicken. Making sure that rice is around the bird not on the bird. Tap the pan to evenly distribute the rice around chicken so it cooks evenly. Cover and return Dutch oven to oven for an additional 15 minutes.
- Remove from oven and allow to sit for 10 minutes WITHOUT removing the lid. Fluff the rice and garnish with green onions.
- Transfer chicken to cutting board and carve to serve with the rice along side.
