Ingredients:

For the Chicken:

• 4 lbs chicken thighs and drumsticks (skin on, bone-in)

• 2 tbsp vegetable oil

• 1 large onion, thinly sliced

• 6 cloves garlic, minced

• 4 stalks lemongrass, bruised and chopped into 3-inch pieces

• 2 red Thai chilies, sliced

• 1-inch piece ginger, thinly sliced

• 1 tsp turmeric powder

• 1 tsp black pepper

For the Braising Liquid:

• 1 cup coconut water

• 1 can (13.5 oz) coconut milk

• 3 tbsp fish sauce

• 2 tbsp soy sauce

• 1 tbsp palm sugar or brown sugar

• Juice of 1 lime

For Garnish:

• Fresh cilantro leaves

• Thinly sliced red chili

• Crispy fried shallots

Instructions:

1. Prep the Chicken:
   Pat the chicken dry. Season lightly with salt and pepper.

2. Sear the Chicken:
   Heat your Platinum 20 QT on medium-high. Add vegetable oil and sear chicken pieces for 3–4 minutes per side until golden brown. Remove and set aside.

3. Aromatics Base:
   In the same pot, reduce heat to medium. Sauté onions, garlic, ginger, lemongrass, and red chilies until fragrant (about 3–4 minutes).

4. Deglaze & Add Liquid:
   Pour in coconut water, scraping any browned bits from the bottom. Stir in coconut milk, fish sauce, soy sauce, and sugar. Mix well.

5. Braise the Chicken:
   Return chicken to the pot, making sure pieces are partially submerged. Bring to a gentle simmer, then reduce heat to low. Cover with the Platinum 20 QT lid and braise for 45–50 minutes, stirring occasionally, until chicken is tender and infused with flavors.

6. Finish with Lime:
   Remove from heat, stir in fresh lime juice. Taste and adjust seasoning if necessary.

7. Serve & Garnish:
   Serve hot over jasmine rice or rice noodles. Garnish with cilantro, sliced chili, and crispy fried shallots.