Recipe Report: One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

Original recipe: One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger, by Colu Henry from New York Time Cooking

The one-pot braised chicken is a perfect recipe for meal prep or a quick lunch/dinner. One good thing I like about this recipe is the minimal use of pots. Making this dish saves the trouble of cleaning cookware and dishes afterward. Besides, it's a perfect recipe for meal prep. I usually make this dish over the weekend and store it in separate meal prep boxes. After two or three days, it still tastes good even after reheating in the microwave.

The recipe is easy to follow. One change I made was to marinade chicken thighs with paprika, pepper, and salt. Then, I cooked the thighs in the oven (420 degrees for 20 minutes) before cooking them in the skillet as the recipe instructs. I'm not familiar with the texture of chicken thighs. Since the thighs are thicker than chicken breast and often come with skin, it's hard to make sure they aren't raw if I cook them in the skillet. When I made this dish the first time, the chicken thighs weren't fully cooked. Another minor change I made is to pair the dish with Pita instead of rice.

Overall, it's an easy recipe to follow. The dish itself is delicious and lasts long as a meal prep item.