This recipe is full of delicious Vietnamese flavors with our juicy, tasty chicken thighs as a vehicle. The fish sauce is absolutely essential to the flavor profile, so don’t omit it! It’s easily found on the Asian aisle of any grocery store. The lemongrass should be relatively easy to find as well – if they don’t offer it fresh or with the herbs, check the frozen section. Aside from adding amazing, fresh flavor, lemongrass is also great for digestive health. Customers constantly tell us that our chicken is the best they’ve ever tasted, and personally I have to agree.
Chicken That Is Naturally Delicious
What a lot of people don’t realize is that it’s common for chicken purchased in stores to get injected with saline to appear plump and fresh. As part of the USDA Never Ever 3 program, our chicken is never given any antibiotics, steroids or growth hormones. Furthermore, it is never injected or altered in any way after butchering. There are chemicals infused into the very packaging of most store bought chicken. Our packaging is free of any additives or chemicals, making this chicken something you can feel great about purchasing for yourself and your family.
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a small co-op of family farms, raised in sunny Colorado.
Also Read: Creamy Feta & Spinach Stuffed Chicken Breast
Sourced From A Co-Op Of Family Farms
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 2 packages of chicken thighs
- ⅓ cup fish sauce, divided
- 3 stalks lemongrass, minced & divided
- 2 tablespoons avocado oil
- ⅓ cup coconut sugar
- 1 whole head of garlic, minced & divided
- 4 Thai chilis, minced, or 4 teaspoons red pepper flakes
- 2 teaspoons sea salt, plus extra
- Freshly ground black pepper
- ¾ cup coconut water
- Cooked jasmine rice for serving
- Thaw the chicken thighs overnight in the refrigerator. Remove from packaging and pat gently dry with paper towels.
- Place the chicken thighs in a mixing bowl. Add in 3 tablespoons of fish sauce, 3 tablespoons of minced lemongrass, all of the avocado oil, 2 tablespoons coconut sugar, 2 tablespoons of the minced garlic, 2 teaspoons of sea salt, and half of the minced Thai chili or red pepper flakes. Season with freshly ground black pepper and combine thoroughly. Marinate the chicken at room temperature, covered, for at least 15 minutes and up to one hour.
- Place a large dutch oven over medium heat. Sear the marinated chicken thighs for approximately 4-5 minutes, skin side down first. Work in batches if necessary. Transfer the seared chicken thighs to a plate. The chicken will not be fully cooked at this point, only seared. Pour any residual liquid out of the dutch oven and discard.
- Put the emptied dutch oven back over medium heat. Add in 2 tablespoons of coconut sugar and spread into a thin, even layer on the bottom of the pot. Let the sugar caramelize, undisturbed, for approximately 5-8 minutes.
- When the coconut sugar is caramelized completely, add in the rest of the minced garlic, lemongrass and Thai chilis or red pepper flakes. Stir to combine for approximately 30 seconds.
- Add the coconut water to the dutch oven, along with the remaining coconut sugar and fish sauce. Place the seared chicken thighs in the dutch oven. Use tongs to flip the thighs a couple times, making sure they’re coated evenly. Place them with the skin side facing up.
- Reduce the heat and bring to a simmer. Cover the dutch oven halfway with the lid. Cook for approximately 20-25 minutes, until the chicken is cooked all the way through. Chicken should always be cooked to an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken thighs over freshly cooked jasmine rice. Spoon braising liquid over the top. Extra sauce can be served on the side for dipping.