×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Thai Coconut-Braised Chicken & Potatoes

Oven-braising in delicious Thai-spiced coconut milk makes the juiciest chicken and creamiest potatoes. Who doesn’t love roast chicken and potatoes for dinner?!

Share this

Print Recipe
Potato Type: Reds
Prep Method: Baked

Dish

Main Dish

Prep Time

30 Mins

Cook Time

40 Mins

Serving

Serves 3

Description

Oven-braising in delicious Thai-spiced coconut milk makes the juiciest chicken and creamiest potatoes. Who doesn’t love roast chicken and potatoes for dinner?!

Ingredients

+

For Spice Rub/Marinade

  • 1 Tablespoon red chili flakes
  • 1 Tablespoon ground black pepper
  • 2 teaspoons cumin powder
  • 1 teaspoon salt
+

For Braised Chicken and Potatoes

  • 3 bone-in chicken thighs
  • 6 red potatoes, quartered
  • 3 Tablespoons oil, divided
  • 1/4 cup red onion, thinly sliced
  • 4-5 cloves of garlic, smashed
  • 2 Tablespoons ginger, chopped
  • 2 green chilies, slit lengthwise
  • 1 1/2 cups coconut milk
  • 1 Tablespoon soy sauce
  • 1/4 teaspoon fish sauce
  • salt, to taste
  • 3-4 stalks cilantro
  • 1 teaspoon lime juice

Preparation

  1. Mix the ingredients for spice rub in a small bowl.
  2. Pre-heat oven to 350°F.
  3. In a baking pan, toss the red potatoes with a tablespoon of oil and a generous pinch of the spice rub. Bake in oven while you prep the other ingredients, around 15-20 minutes.
  4. Rub spice rub liberally all over the chicken.
  5. Heat the rest of the oil in a large pan like a skillet with tall sides or a Dutch oven. Place chicken skin side down and allow to brown slightly, around 5 minutes. Flip and repeat on the other side. Remove chicken to a plate and set aside.
  6. Add onions, garlic, ginger and chilies to the pan. Saute lightly till softened and fragrant.
  7. Add coconut milk, soy sauce, fish sauce and salt to taste. Be careful with the salt since we are already using soy and fish sauces.
  8. Return the seared chicken to pan, skin side up. Remove potatoes from oven and nestle among the chicken. Add the cilantro stalks to the pan as well.
  9. Cover pan with an oven-proof lid or foil and bake in oven for 20 minutes. Remove the lid and bake for another 10-15 minutes or till chicken and potatoes are done. Broil for the last 2-3 minutes to crisp up the skin, if desired.
  • Remove pan from oven, discard cilantro leaves and drizzle lime juice on top.
  • Remove chicken and potatoes to a serving platter. Strain the coconut milk sauce and serve along with chicken and potatoes. Serve hot with bread or rice.

 

Notes

  1. Taste the coconut milk and add more red chili flakes if you like it hotter.
    2. The coconut sauce thickens upon standing, but if you want it very thick, boil it on the stove-top for a few minutes.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up