Recipe courtesy of Luke Nguyen
2 hr 5 min
15 min
4 servings
2 hr 5 min
15 min
4 servings


  • 3 1/2 tablespoons fresh green peppercorns, plus more for garnish
  • 2 tablespoons finely chopped garlic
  • 3 teaspoons salt
  • 2 teaspoons sugar
  • 1 chicken (about 3 1/2 pounds), cleaned and chopped into quarters
  • 2 tablespoons vegetable oil
  • 2 tomatoes, diced
  • 1 carrot, cut into cubes
  • 1 tablespoon annatto oil*
  • 8 whole red Asian shallots, peeled*
  • 1/2 onion, cut into wedges
  • 8 1/2 cups young coconut juice*
  • 4 tablespoons fish sauce
  • 4 crisp baguettes, for serving


Watch how to make this recipe.

Lightly bruise half of the peppercorns in a mortar and pestle. Remove and transfer to a large mixing bowl. Add 1 tablespoon garlic, 2 teaspoons salt, 1 teaspoon sugar, and then add the chicken. Mix and coat the chicken pieces well. Cover and marinate in the refrigerator for 1 hour. 

Bring a large pot to high heat and add the oil, remaining garlic, remaining peppercorns, and fry until fragrant. Now add the marinated chicken and sear both sides until slightly browned. Add the tomatoes, carrots, and annatto oil. Stir to combine, and then add the red shallots, onion, coconut juice, fish sauce, and remaining sugar and salt. 

Bring the mixture to the boil and skim off and discard any impurities that rise to the surface. Turn the heat to medium-low and allow to simmer for 40 minutes uncovered. 

Transfer to a deep bowl, garnish with peppercorns and serve with crisp baguette.

Cook's Note

*Can be found at specialty Asian markets.


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