The Critical Mom's Coconut Chicken

Here's what you need:

A big, deep pot--enough for several chicken thighs and sauce

Vegetable oil

about 6 big garlic cloves

1 red bell pepper (but you can substitute zucchini or another vegetable)

3-4 chicken thighs

1-2 cups of chicken broth (made with instant bouillon)

A handful of fresh cilantro

1 piece of fresh ginger about the size of a big clove of garlic

1 can (400 ml or for Americans, 14 ounces) coconut milk

3-4 fresh limes

Put about two tablespoons of oil in the pot and let the oil heat.  Meanwhile, press the garlic hard with the heel of your hand (the fast way to get rid of the shell) and drop it into the pot.  You can slice it in half if you like; no need to dice it.  Slice the pepper into a few pieces and drop that in, too.  Stir until you can smell it all cooking--a minute or so.  Add chicken thighs and brown them.  Dump in the chicken broth and the coconut milk.  Grate the ginger into the mix.  Stir, let boil, then turn down heat and let simmer for about half an hour.   Chop the cilantro coarsely and add.  Squeeze in the lime juice and stir.  OPTIONAL:  a chili pepper or two.   Let the whole thing simmer, covered, for another 15 or 20 minutes, or until the chicken is oozing off the bones. (so total cooking time is 45-60 minutes, depending on how big the chicken thighs are).

This is very good served over Thai sticky rice, but any rice will do.  If you use Thai sticky rice, it's best to soak it for about half an hour, drain it, then cook as you would ordinary rice.