5.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
40 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 cup jasmine rice
- 2 tablespoons vegetable oil
- 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds), patted dry
- Kosher salt and freshly ground pepper
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 1-inch piece fresh ginger, cut into coins
- 3 tablespoons fish sauce
- 6 cups low-sodium chicken broth
- 2 chayotes, peeled, seeded and quartered
- 1 head bok choy, trimmed and cut into 2-inch pieces
Instructions
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate.
- Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.
- Divide the stew among bowls. Serve with the rice.
Nutrition Facts
| Calories |
880 |
| Total Fat |
50 grams |
| Saturated Fat |
12 grams |
| Cholesterol |
236 milligrams |
| Sodium |
1455 milligrams |
| Carbohydrates |
52 grams |
| Dietary Fiber |
4 grams |
| Protein |
56 grams |
| Sugar |
5 grams |
