Thai Coconut Chicken Drumsticks with Spicy Brown Sauce and Spinach
An easy-to-make and inexpensive dinner inspiration. This budget-friendly family favorite brings home those healthy and delicious flavors of Thailand.
Ingredients
- ½ Cup Vegetable Oil
- 10 Chicken Drumsticks
- 1 Tablespoon Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Goya Adobo All Purpose Seasoning
- 5-6 Cloves Garlic
- 1 Tablespoon Ginger, grated or chopped
- 8 Cherry Tomatoes
- 2 Thai Chili Peppers
- ½ Cup Unsweetened Shredded Coconut
- 8 Ounce Bag of Spinach
Brown Sauce
- ½ Cup Soy Sauce
- 3 Tablespoons Fish Sauce
- 1 Lime (juice)
- 1 Tablespoon Rice Wine Vinegar
- 3 Tablespoons Brown Sugar
Instructions
- Heat vegetable oil on medium heat in large frying pan. Add chicken drumsticks and season with salt and pepper. Cover the pan. The lid I use is smaller than the frying pan and just rests over the chicken. I find this allows the chicken to fry and get crispy while accelerating the cooking process, keeping the chicken moist and preventing oil from spattering. Let fry for about 15 minutes before flipping. Once flipped, season with Adobo seasoning. Flip after an additional 15 minutes and continue flipping every 5 minutes until deep golden brown and crispy. Reduce heat if skin begins to burn.
- While chicken is frying, chop garlic, ginger, cherry tomatoes and Thai chili peppers. Set aside.
- Preheat oven to 350°. Spread unsweetened shredded coconut onto small baking pan and bake for 15 minutes until toasted.
- Combine soy sauce, fish sauce, lime juice, rice wine vinegar and brown sugar.
- When chicken is cooked through, add the chopped garlic, ginger, cherry tomatoes and Thai chilies that were set aside. Allow to cook for 1 minute and begin to stir and mix with the cooked chicken drumsticks. Any skin from the chicken that may have stuck to the pan will deglaze as you stir. Deglazing means that the caramelized bits stuck to the pan will be released.
- Add the prepared brown sauce to the pan and stir until the sauce thickens.
- Add the bag of spinach on top of the drumsticks in the pan and cover again with the lid for about 3-4 minutes until the spinach has wilted. When done, mix the spinach with the drumsticks and the sauce.
- Cover the pan with the toasted coconut. Serve the chicken along side white rice and cover the rice with the spinach and brown sauce mixture.
