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.
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| Paleo Vietnamese Garlic & ‘Soy’ Chicken (Soy Free) |
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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 cupย 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
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| Slit the chicken to allow the flavours to penetrate |
- 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)
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| Paleo Vietnamese Garlic & ‘Soy’ Chicken (Soy & Gluten free) |
- 6 chicken drumsticks (organic free range if possible, you can also use thigh fillets or 3 marylands)
- 2 cloves of garlic, smashed and peeled
- ¼ 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
- 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)
