Total time: 50 minutes
Ingredients
• Chicken: 2 lbs (32 oz / 907 g) boneless, skinless chicken thighs
• Olive Oil: 4 tbsp extra virgin olive oil
• Lemongrass: 3 stalks, white and light green parts only, finely minced
• Chili Flakes: 3 tbsp red chili flakes (Note: This is a very high amount of spice. You may want to start with 0.5 tbsp and adjust to your heat preference.)
• Garlic: 2.5 tbsp minced garlic
• Water: 2 cups
• Tomatoes: 0.25 cup sliced red tomatoes
• Basil: 0.5 cup fresh basil, torn or roughly chopped
• Seasoning: Salt and freshly ground black pepper, to taste
Directions
1. Prepare Chicken: If your chicken is frozen, ensure it is completely thawed. Cut the chicken thighs into small to medium pieces, approximately 1.5-inch (4 cm) cubes.
2. First Cook (Boiling): Place the chicken pieces into a large skillet. Add the 2.5 tbsp of minced garlic and the 3 minced lemongrass stalks. Season with salt and pepper to taste.
3. Add Water: Pour the 2 cups of water over the chicken in the skillet.
4. Simmer & Evaporate: Bring the water to a boil over high heat, then reduce the heat to a simmer. Continue to cook until the water has totally, or almost totally, evaporated. The chicken will be cooked through.
5. Set Aside: Remove the cooked chicken pieces from the skillet and set them aside on a clean plate.
6. Second Cook (Searing): Heat a separate large saucepan over medium-high heat and add the 4 tbsp of olive oil.
7. Brown Chicken: Once the oil is hot, carefully add the boiled chicken pieces. Let the chicken cook, turning occasionally, until it is browned and slightly crispy on all sides.
8. Combine & Finish: Add the 0.25 cup of sliced tomatoes, 0.5 cup of fresh basil, and the 3 tbsp of red chili flakes to the saucepan. Stir everything together and cook for 1-2 minutes, just until the tomatoes begin to soften and the basil is fragrant.
9. Serve: Remove from the heat and serve immediately while warm.
