Tuesday, August 28, 2018

Recipe: Pamora Farm's Spring Chicken In Coconut Milk with Lemongrass

After attending a media event from Pamora Farms and The Peninsula Manila, I took home some Pamora Free Range Chicken products.  I usually just baked the spring chicken in the oven after marinating overnight.  This time, I got a little inventive and playful.

To make sure, we will all enjoy the dish I would cook, I checked some of my recipe books,
i did see some I'd like to cook but when I checked my kitchen, I don't have the ingredients, or thought I could save it for the future days.  So I asked Google.  

I found a good one at The Kitchn.  This particular recipe also had a representation of a recipe from Jamie Oliver's Chicken in Milk.  This made me remember how my mother used to bake whole chicken with milk, back in my high school days when she visits for vacation from Italy. 

But as my title suggested, I didn't use a creamy milk nor did I bake the spring chicken.

I the recipe my own, by tweaking it so as to make it easier for others to follow and which made my life less complicated.

Check recipe below...

Chicken in Coconut Milk with Lemongrass

Serves 4 to 6
  • 1 whole Pamora Farms Spring chicken 500 gms
  • Sea salt and freshly ground black pepper

  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon olive oil

  • 1 cinnamon stick
  • 2 whole star anise
  • 1/2 cup roughly chopped cilantro stems
  • 1 stalk  lemongrass, 
  • 6 to 8 cloves garlic, peeled and smashed
  • 1 cup coconut milk (kakang gata)
  • 3 cups torn greens (spinach, kale, malunggay)
  • 2 green onions, chopped into 1/4-inch pieces
  • Chopped cilantro, to garnish

  • Procedure:

  • 1.  Pat the chicken dry and sprinkle it liberally with salt and pepper. Put the chicken, covered, in the refrigerator for up to 24 hours, or if you're going to cook it right away, set it aside while you prepare remaining ingredients.

  • 2.  When ready to cook the chicken, heat up the olive or sunflower oil in a Dutch oven or deep frying pan, then melt the butter but careful not ot make it brown.  Put in the chicken, breast-side up, and let it sizzle for about 5 minutes and lower the heat to medium and cook the chicken until 10 to 15 minutes.. Carefully flip the bird and crisp the other side for another 5 minutes.  Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.

  • 3.  Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size). Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165°F.

  • 4. Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stove-top over medium heat, add the spinach and stir until just wilted, about 10 seconds.

  • 5. Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

  • Don't  you think it's easy?

I find this dish really comforting and without a hint of  being guilty that you might be feeding your family with GM)-fed chicken or a high-cholesterol dish.  The chicken in itself is firm and tender without being too salty, and the sauce is just lets you in coconut cream dream. 
The original recipe called for sliced lemons, but I omitted it as it might give a different taste with the coconut milk.  Coz' I dare not, not to have my family finish off what I prepared for them.  
Glad that my family enjoyed it, not I'm off to stock on Pamora's Free Range Chicken, to know the reasons why, check out my article about Pamora Farms


I would love to hear your thoughts on my post, care for a comment?