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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
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 ounce 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
  • 8 cups 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, cut into wedges
  • 2 cups green peas

Instructions

  • Add all marinade ingredients together.
  • Massage marinade into chicken.
  • Put in fridge and marinate overnight, or for at least 4 hours.
  • Remove from fridge and bring it to room temperature. About an 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.
  • Return chicken to the pot along with all of its juices. Add tomato paste. Toss and stir so it covers all chicken pieces.
  • Add carrots, potatoes and mushroom.
  • Pour in chicken broth, coconut water and add salt, pepper, bay leaf, rock sugar, fish sauce and mushroom powder.
  • Bring to a boil, then turn down heat to a medium low and simmer for 45 minutes.
  • Turn off heat then add quartered onions 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: 617kcal | Carbohydrates: 77g | Protein: 67g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 3835mg | Potassium: 3086mg | Fiber: 15g | Sugar: 21g | Vitamin A: 26044IU | Vitamin C: 72mg | Calcium: 169mg | Iron: 6mg

Equipment

  • 7 quarts pot

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