Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
2 hr 5 min
Prep:
15 min
Inactive:
1 hr
Cook:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Lightly bruise half of the peppercorns in a mortar and pestle. Remove and transfer to a large mixing bowl. Add 1 tablespoon garlic, 2 teaspoons salt, 1 teaspoon sugar, and then add the chicken. Mix and coat the chicken pieces well. Cover and marinate in the refrigerator for 1 hour. 

Bring a large pot to high heat and add the oil, remaining garlic, remaining peppercorns, and fry until fragrant. Now add the marinated chicken and sear both sides until slightly browned. Add the tomatoes, carrots, and annatto oil. Stir to combine, and then add the red shallots, onion, coconut juice, fish sauce, and remaining sugar and salt. 

Bring the mixture to the boil and skim off and discard any impurities that rise to the surface. Turn the heat to medium-low and allow to simmer for 40 minutes uncovered. 

Transfer to a deep bowl, garnish with peppercorns and serve with crisp baguette.

Cook's Note

*Can be found at specialty Asian markets.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Beer-Braised Chicken

Recipe courtesy of Food Network Kitchen

Slow-Cooker Chicken Thighs

Recipe courtesy of Food Network Kitchen

Slow Cooker Chicken Noodle Soup

Recipe courtesy of Food Network Kitchen

Braised Chicken Thighs and Legs with Tomato

Recipe courtesy of Alex Guarnaschelli

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Slow Cooker Chicken Chili

Recipe courtesy of Food Network Kitchen

Peppercorn Roasted Beef Tenderloin

Recipe courtesy of Ree Drummond

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories