Vietnamese Paleo Garlic & ‘Soy’ Chicken (Soy Free) Ga Roti

May Ly

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
Vietnamese Paleo Garlic & 'Soy' Chicken (Soy Free) Ga Roti
 
Prep time
Cook time
Total time
 
Serves: 6 Drumsticks
Ingredients
  • 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
Instructions
  1. Make two slits in the chicken drumsticks (or marylands if using, no need for thigh fillets)
  2. Place the chicken in a bowl with the garlic and coconut aminos
  3. 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)
  4. Add the coconut oil to the pan
  5. Once the pan is hot, add the chicken, reserving the liquids (the garlic can go in at this stage too)
  6. Brown the chicken on both sides, then add the liquids and coconut water
  7. Put the lid on and reduce to a medium simmer
  8. Allow to simmer with the lid on for 20 mins, then turn the chicken and allow to simmer for another 5-10 mins
  9. At this stage the liquids should be reducing into a thick sauce, remove the lid and turn the heat to medium high
  10. Allow the sauce to thicken and evenly coat the chicken by turning it regularly
  11. Careful not to let it burn as it is very easy to do at this stage
  12. Remove from heat and serve with your preferred veggies, cauli-rice or jasmine rice (if you have this occasionally)