Lime and Lemongrass Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Chicken thighs, skinless but with bone in, 2 lbs/700 gms
Onions, finely sliced, 1 medium
Palm sugar or brown sugar, 1 tbsp
Fresh Ginger, 1” piece
Fresh Garlic, 2-3 cloves
Kaffir Lime leaves, 6-7
Lemongrass, white part only, 4
Red chiles, 2
Fish Sauce, 1 tbsp or to taste
Coconut Milk, 1 cup
Oil, 1 tbsp
Fresh Coriander and Red chiles for garnishing
Instructions:
Wash and clean the chicken. Remove all excess fat from the chicken. Pat dry and keep aside.
Grind together fish sauce, ginger, garlic, lime leaves, lemon grass and chile in a food processor/blender/mixie. Keep aside.
In a pan, dissolve the sugar in oil over low heat till the sugar caramelizes – ensure that the sugar doesn’t burn. Add in the onions and the lemongrass paste and cook for 4-5 minutes.
Increase the heat to high and add in the chicken. Toss and mix the chicken well in the caramelized paste.
Reduce the heat to low, cover the pan and let the chicken braise in its own juices at a low simmer for 15-20 minutes. Stir the chicken every 5-6 minutes.
Add the coconut milk and simmer for another 10 minutes or so. Adjust seasonings to taste.
Serve garnished with coriander leaves and red chilies with steamed rice.
Notes:
If fresh Red chiles are not available, soak some dried ones in warm water for about ½ hour. Use as normal when they become soft and plumped up!! If you don’t have palm sugar or brown sugar, you can use either jaggery or regular sugar.
From mmskitchenbites.blogspot.in