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Vietnamese Chicken Ragu
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Vietnamese Chicken Ragu

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By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 45 minutes
Marinate overnight: 12 hours
Total Time: 13 hours 15 minutes
Servings: 6
Vietnamese chicken ragu is perfect for a cozy evening, offering the ultimate comfort with its tomato-based broth and tender chicken, making it the ideal dish to warm you up on chilly nights.

Ingredients 

Marinade for chicken:

  • 3 lbs chicken breast, cut into 2 inch pieces
  • ¼ cup fish sauce
  • 2 Tbsp curry powder
  • 2 Tbsp garlic, chopped
  • ½ cup shallots, finely chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper

Ingredients:

  • avovado oil, or any neutral oil, for frying
  • 4.4 oz tube tomato paste
  • 2 lbs carrots, peeled, cut into big chunks
  • 4 cups Yukon potatoes, peeled, cut into big chunks
  • 8 ounce cremini or brown mushrooms, sliced
  • 2 32 oz low sodium chicken broth
  • 1 ½ cups coconut water , or juice from one whole coconut
  • 1 ½ Tbsp kosher salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 Tbsp rock sugar
  • 1 Tbsp fish sauce
  • 2 Tbsp mushroom powder
  • 1 onion, quartered
  • 2 cups green peas

Instructions

  • Marinate chicken overnight with fish sauce, curry powder, garlic, shallots, salt and pepper. Remove from fridge and bring it to room temperature. (About 1 hour).
  • Brown chicken in a pot with avocado oil (or any neutral oil) over medium heat. Sear chicken for 3 minutes on each side. You will need to do this in two batches. Remove chicken and set aside.
  • Add more oil to the pot then fry potatoes for 2 minutes untouched, then toss and cook for another 3 minutes untouched. You want to gently brown them. Remove from pot and set aside and repeat process for the carrots.
  • Then add more oil if needed, add mushroom slices and cook for a minute then add chicken along with all of it’s juices and the potatoes and carrots and add tomato paste.
  • Toss and stir so it covers all chicken pieces and vegetables. Pour in chicken broth, coconut juice (or coconut water) and add salt, pepper, bay leaf, rock sugar, fish sauce and mushroom powder. Turn heat to high then bring to a boil, then reduce heat to a medium low and simmer for 45 minutes. Turn off heat then add quartered onions (separate the onion slices) and green peas and stir to mix. 
  • Make sure to occasionally remove the scum that floats on top.
  • Eat with rice or dip with baguette.
  • Serve and enjoy!

Nutrition

Serving: 1portion | Calories: 559kcal | Carbohydrates: 66g | Protein: 59g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2745mg | Potassium: 2779mg | Fiber: 14g | Sugar: 20g | Vitamin A: 26043IU | Vitamin C: 72mg | Calcium: 151mg | Iron: 5mg

Equipment

  • 7 quarts pot

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