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Vietnamese Chicken and Rice

Flavorful lemongrass-marinated chicken served over fragrant coconut jasmine rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1.5 pounds skin-on chicken thighs
  • 1 stalk fresh lemongrass rough chopped
  • 1 shallot rough chopped
  • 2 cloves garlic peeled
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil divided
  • 2 cups dry jasmine rice
  • 14 ounces coconut milk 1 can
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • fresh mint or cilantro
  • thinly sliced cucumber

Instructions

  • Add the chicken thighs to a mixing bowl and set aside.
  • Combine the lemongrass, shallot, garlic, lime juice, fish sauce, soy sauce, brown sugar, and 1 tablespoon olive oil in a blender and process until smooth.
  • Pour the blended marinade over the chicken, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 8 hours).
  • About 5 minutes before cooking the chicken, rinse the jasmine rice under cool water until the water runs clear.
  • Place the rinsed rice in a saucepan with the coconut milk, water, granulated sugar, and kosher salt; bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
  • Remove the rice from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
  • While the rice cooks, heat the remaining 1 tablespoon olive oil in a skillet or grill pan over medium heat.
  • Sear the marinated chicken thighs skin-side down until golden, about 6–7 minutes per side, and cook through.
  • Serve the cooked chicken over the coconut jasmine rice with fresh mint or cilantro and thinly sliced cucumber.

Equipment

  • High-powered blender
  • Skillet or Grill Pan
  • saucepan with lid
  • Mixing Bowl
  • Fork

Notes

  • Marinate the chicken for at least 30 minutes or up to 8 hours.
  • Do not remove the lid while the rice cooks to allow it to absorb moisture.
  • Fluff the rice with a fork after resting to keep it light and airy.