Thai Coconut Chicken with Pineapple Salsa

By Martha Stewart (16,118 recipes)
Thai Coconut Chicken with Pineapple Salsa

Description

In this brothy dish, the chicken is partially covered by liquid and quick-braised on the stove top.

Ingredients

  • 1 1/2 cups chopped fresh pineapple, divided
  • 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1/2-inch-wide strips
  • 1 cup well-shaken coconut milk
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon peanut or safflower oil
  • 1 Thai chile, thinly sliced crosswise
  • 1/3 cup chopped scallions
  • 2 cups cooked rice (preferably sticky), for serving
  • 2 tablespoons minced garlic
  • 2 teaspoons fish sauce
  • Coarse salt and freshly ground pepper

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  • Prep Time
  • Yield
  • servings:4

Instructions

Read the preparation instructions at Martha Stewart


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