Red-Cooked Chicken

• 2 small fresh or dried red chiles, preferably Thai
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• 2 garlic cloves, minced
• One 1-inch piece fresh ginger, peeled and minced
• 1 small onion, diced
• 1 cinnamon stick
• 2 whole star anise
• 1 teaspoon whole cloves
• 1 tablespoon tamarind paste (page 585)
• 1 cup coconut milk, homemade (page 584) or canned

1. If you have fresh chiles, stem, seed, and mince them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds and mince them.
2. Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
3. Place it over medium-high heat and wait a minute or so, until the oil is hot.
4. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
5. Remove the chicken and drain all but 2 tablespoons of the fat from the skillet.
6. Turn the heat to medium and add the chiles, garlic, ginger, and onion to the skillet.
7. Cook, stirring occasionally, until the onion softens, about 3 minutes.
8. Add the cinnamon stick, star anise, and cloves and cook until fragrant, about 1 minute.
9. Stir in the tamarind paste and coconut milk until the paste dissolves, then return the chicken to the skillet.
10. Add 1 cup water, bring the mixture to a boil, turn the heat to low, cover, and simmer for 20 minutes or until the chicken is done.
11. Serve immediately, with white rice.

red chiles, corn, chicken, garlic, ginger, onion, cinnamon, star anise, whole cloves, tamarind paste, coconut milk

Taken from www.epicurious.com/recipes/food/views/red-cooked-chicken-386376 (may not work)