Chicken Roasted With Lemongrass And Garlic

Chicken Roasted With Lemongrass And Garlic
Chicken Roasted With Lemongrass And Garlic

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 4

    pieces lemongrass - (abt 6" long) cut crosswise

  • into 1/2" pieces

  • 10

    garlic cloves

  • 5

    shallots quartered

  • 4

    serrano chilies cut into 1/2" pieces

  • 1/2

    cup water

  • 2

    teaspoons salt

  • 1 1/2

    teaspoons fish sauce (nam pla) (available at Asian markets specialty foods stores, and some supermarkets)

  • 6

    tablespoons olive oil

  • 2

    tablespoons sugar plus

  • 1 1/2

    teaspoons sugar

  • 1

    chicken - (abt 2 1/2 lbs) cut in half, backbone removed

  • 1/2

    onion sliced

  • 5

    ounces Chinese long beans cut into 2" pieces (or regular green beans)

  • 1/2

    red bell pepper diced

  • 2

    tablespoons soy sauce

  • 1 1/2

    tablespoons seasoned rice vinegar

Directions

Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight. Preheat oven to 450 degrees. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin-side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin-side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes. Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken. This recipe yields 2 servings.

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