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I stumbled upon this Lao chicken stew recipe during my travels, and it's become a family favorite. Rich, fragrant, and bursting with authentic flavors, this Southeast Asian dish transforms simple ingredients into something extraordinary. Tender chicken simmers in creamy coconut milk, infused with aromatic lemongrass and zesty kaffir lime leaves. Spice lovers rejoice - red chilies add just enough kick without overpowering delicate flavors. Trust me, your taste buds will thank you for giving this comforting stew a try!
Ingredients for Lao Chicken Stew
- Chicken: Chicken is the star of this stew, providing a hearty and flavorful base for the dish.
- Water: Water is essential for creating the broth that will simmer the chicken to tender perfection.
- Coconut milk: Coconut milk adds a creamy richness and a hint of sweetness to balance the savory flavors.
- Lemongrass: Lemongrass infuses a citrusy aroma and flavor, adding a refreshing and aromatic element to the stew.
- Kaffir lime leaves: Kaffir lime leaves bring a unique citrusy and floral note that enhances the overall fragrance of the dish.
- Fish sauce: Fish sauce provides a savory umami depth and a touch of saltiness to elevate the flavors.
- Sugar: Sugar helps balance the flavors by adding a subtle sweetness to counter the savory and tangy elements.
- Red chilies: Red chilies bring a spicy kick that adds heat and a pop of color to the stew.
- Onion: Onions contribute a sweet and savory flavor base, adding depth and complexity to the stew.
- Garlic: Garlic infuses a pungent and aromatic flavor that enhances the overall savory profile of the dish.
- Ginger: Ginger adds a warm and spicy kick, along with a subtle sweetness and aromatic note to the stew.
Read more: Moroccan Chicken Stew
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed to cut the chicken into pieces and prepare the vegetables and aromatics.
Lao Chicken Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Chicken, cut into pieces
- 2 cups Water
- 1 cup Coconut Milk
- 2 Lemongrass stalks, smashed
- 4 Kaffir lime leaves
- 1 tbsp Fish Sauce
- 1 tsp Salt
- 1 tsp Sugar
- 2 Red Chilies, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Ginger, sliced
Read more: Rotisserie Chicken Stew
Instructions:
- 1. In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant.
- 2. Add the chicken pieces and cook until they are no longer pink.
- 3. Pour in the water and coconut milk. Add the lemongrass, kaffir lime leaves, fish sauce, salt, and sugar. Stir well.
- 4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the chicken is tender.
- 5. Add the sliced red chilies and cook for another 5 minutes.
- 6. Serve hot with steamed rice.
Notes:
Nutrition value:
Keywords:
Read more: Chicken Stew Recipe
Tips for Making Lao Chicken Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
In this stew, the combination of lemongrass and kaffir lime leaves adds a unique citrusy and floral aroma that sets it apart from other chicken stews.
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