Vietnamese Braised Coconut Chicken (Ga Rim Nuoc Dua)
Looking for a quick and easy chicken recipe that gets even better the next day? I got you! Here is a flavorful and moist braised Vietnamese chicken recipe.
The chicken is slowly braised in coconut juice so that it reduces to a thick and umami-packed sauce. Drizzle this amazing sauce rice or noodles for a delicious meal.
Chicken
The best cut of chicken for this recipe is bone-in, skin-on chicken thighs. However, bone-in chicken thighs are thick so they can take some time to marinate and cook. But there is something you can do to make the marinating time shorter if needed. Simply cut the meat from the bone on the underside of the chicken. Don’t cut off the meat. Simply cut it away from the bone where it’s the thickest.
This makes the chicken less thick and allows more surface area for the seasonings to cling to. You will still have to marinate for an hour, but you don’t have to marinate overnight and it will definitely be worth the wait.
Of course, you can make this recipe a lot quicker if using boneless chicken thighs. It won’t have the same great flavor as with bone-in chicken but it will do.
Vietnamese Braised Coconut Chicken (Ga Rim Nuoc Dua) Served Over Steamed Rice
Coconut Juice
In Vietnam, fresh coconut juice is used. However, here in the States, many Vietnamese families use Coco Rico coconut soda. It’s easy to find in a typical Vietnamese market here in California. It’s cheap. it’s pantry-stable. And it tastes good.
If you can’t find Coco Rico coconut soda, use fresh coconut juice/water or any other bottled or canned coconut juice alternative. Recently, I’ve seen canned coconut juice made specifically for these classic braised Vietnamese dishes. When using other alternatives other than Coco Rico coconut soda, keep in mind that the sweetness level may vary. You may have to adjust to your taste.
Make a Large Batch
As I mentioned earlier, this chicken recipe gets better over time. Just like Vietnamese braised pork belly and eggs (Thịt Kho Tàu), the marinade seeps into chicken more so the flavor is intensified. For this reason, I’d recommend doubling the recipe for a tasty leftover.
This recipe is also great for meal packing and planning. Serve or pack it with steamed rice, sliced cucumbers, sliced tomatoes, and you’re good to go. Recipe below! Happy cooking!
Vietnamese Braised Coconut Chicken (Gà Rim Nước Dừa)
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
Need a quick, flavorful chicken dish that’s even better the next day? Try this braised Vietnamese chicken with umami-rich sauce, perfect over steamed rice.
Ingredients
- 4 lbs bone-in chicken thighs (about 10 thighs)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chicken bouillon powder
- 2 tablespoons vegetable oil
- 1 shallot (finely diced)
- 2 garlic cloves (finely diced)
- 1 12 fl oz can Coco Ricococonut soda
- 2 tablespoons fish sauce
Instructions
- Marinate chicken with sugar, salt, chicken bouillon powder, and ground black pepper for at least one hour or overnight in the fridge for better results. For a shorter marinating time, cut the meat away from the bones on the underside so that the chicken is not so thick.
- Pan fry chicken with a vegetable oil in a large skillet (11-inch wide) until you get a nice brown sear on the top and bottom. This should take about 3 minutes per side on high heat. Fry in batches if needed to prevent overcrowding that would steam the chicken instead. Remove chicken from the skillet and set aside.
- Toast aromatics: To the now empty skillet, add shallots and garlic. Pan-fry until fragrant (about 20 seconds).
- Braise: Add browned chicken and coconut soda. Simmer uncovered for 15 minutes or until liquid has slightly reduced. Season to taste with fish sauce.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
