Beloved meal-delivery company Blue Apron is out with its very own cookbook, featuring 165 of Blue Apron's unique recipes.
Chef John Adler joins New Day NW to chat about the book and cook up a Braised Chicken with Lemongrass, Ginger & Coconut milk.
Visit Blue Apron's website to get cooking.
Braised Chicken with Lemongrss, Ginger & Coconut Milk
--1 whole chicken (31/2 to 4 pounds), cut into 8 pieces (breasts split, thighs and legs separated)
--Kosher salt and freshly ground black pepper
--3 tablespoons canola oil
--1/2 cup finely chopped lemongrass (3 to 4 stalks)
--2 cloves garlic, minced
--1 (2-inch) piece ginger, peeled and finely chopped
--8 scallions (about 1 bunch), thinly sliced (keep the green tops and white bottoms separate)
--2 to 3 tablespoons red curry paste (depending on how spicy you'd like the dish to be)
--2 (14-ounce) cans full-fat coconut milk, shaken well before opening
--5 cups water
--2 cups jasmine rice
--1/2 cup whole cilantro leaves, for garnish
--Coarse sea salt, for garnish
--2 limes, quartered, for serving
1. Brown the chicken. Pat the chicken pieces dry with paper towels. Season on all sides with 1 tablespoon kosher salt and 1/2 teaspoon pepper. In a large, high-sided sauté pan or Dutch oven, heat the oil on medium until hot. Working in batches if necessary, add the chicken, skin side down. Cook, flipping once halfway through, for 10 to 12 minutes per batch, until browned on all sides. Transfer to a plate, leaving any browned bits (fond) in the pan.
2. Cook the aromatics. Reduce the heat to low. Add the lemongrass, garlic, ginger, and white bottoms of the scallions to the fond and se aso4 with 1 teaspoon kosher salt. Cook, stirring frequently, for 30 seconds to 1 minute, until fragrant Add the curry paste and cook for 30 seconds to 1 minute, until darkened and fragrant.
3. Braise the chicken. Return the chicken to the pan, along with any accumulated juices. Add the coconut milk and 1 cup of the water and stir to combine. Increase the heat to medium and bring to a simmer. Reduce the heat to low and Cover. Cook for 45 to 50 minutes, turning the chicken halfway through, until the thighs are very tender.
4. Cook the rice and serve. While the chicken cooks, combine the rice, the remaining 4 cups water, and a big pinch of kosher salt in a saucepan. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 12 to 14 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and fluff the cooked rice with a fork; top with the green tops of the scallions. Transfer the chicken and braising liquid to a serving dish and top with the cilantro and a sprinkle of sea salt. Serve with the rice and lime wedges on the side.
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