Thursday, 13 February 2014

Vietnamese Paleo Garlic & 'Soy' Chicken (Soy Free) Ga Roti

Ga Roti is one of my favourite dishes that mum would cook when we were little. Only 5 ingredients, the chicken is reduced with coconut water, garlic & soy. I replaced the soy sauce with coconut aminos which works perfectly well. Its quick to put together making it perfect for a weeknight meal when time is restricted. I usually keep a store of frozen drumsticks or thigh fillets in the freezer, all the remaining ingredients are staples in our house which makes this an easy emergency meal.

Paleo Vietnamese Garlic & 'Soy' Chicken (Soy Free)

If you are new to Paleo, coconut aminos comes from tapping the Coconut blossoms, it is low GI which means there are no high blood sugar spikes & crashes and is a great sauce of amino acids & minerals. It works really well as a soy substitute (I use the Coconut Secret brand) and is gluten free.

Paleo Vietnamese Garlic & 'Soy' Chicken (Soy free) Ga Roti


Prep Time: 2 mins
Cook Time: 30 mins

Makes 6 Drumsticks (or thigh fillets)

You will need:

  • 6 chicken drumsticks (organic free range if possible, you can also use thigh fillets or 3 marylands)
  • 2 cloves of garlic, smashed and peeled
  • 1/4 cup coconut aminos
  • 1 cup coconut water (I use Cocobella but you can use the juice of a young coconut too as my mum traditionally did)
  • 1 tbsp coconut oil
Slit the chicken to allow the flavours to penetrate

Method:
  • Make two slits in the chicken drumsticks (or marylands if using, no need for thigh fillets)
  • Place the chicken in a bowl with the garlic and coconut aminos 
  • Place a saucepan large enough to fit the chicken in one layer on medium high heat (you will also need a lid for the saucepan)
  • Add the coconut oil to the pan
  • Once the pan is hot, add the chicken, reserving the liquids (the garlic can go in at this stage too)
  • Brown the chicken on both sides, then add the liquids and coconut water
  • Put the lid on and reduce to a medium simmer
  • Allow to simmer with the lid on for 20 mins, then turn the chicken and allow to simmer for another 5-10 mins
  • At this stage the liquids should be reducing into a thick sauce, remove the lid and turn the heat to medium high
  • Allow the sauce to thicken and evenly coat the chicken by turning it regularly
  • Careful not to let it burn as it is very easy to do at this stage
  • Remove from heat and serve with your preferred veggies, cauli-rice or jasmine rice (if you have this occasionally)
Paleo Vietnamese Garlic & 'Soy' Chicken (Soy & Gluten free)

I hope you enjoyed this recipe, please leave a comment if you do! xx


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