1  3/4 oz fresh green peppercorns, or green peppercorns in brine

2 tbsp finely diced garlic

3 tsp sea salt

2 tsp sugar

1 chicken, about 3 lb 5 oz. cleaned, and chopped into quarters

2 tbsp vegetable oil

2 tomatoes, diced into 3/4 inch pieces

1 carrot, diced into 1/2 inch pieces

1 tbsp Annatto oil

8 cups young coconut juice

8 whole red Asian shallots, peeled

1/2 onion, cut into 4 wedges

4 tbsp fish sauce

4 crisp Vietnamese baguettes

Lightly bruise half the peppercorns using a mortar and pestle. Transfer to a large mixing bowl. Add 1 tbsp of the garlic, 2 tsp of the salt, 1 tsp of the sugar and mix well. Add the chicken  and turn until well coated. Cover and marinate in the refrigerator for 1 hour.

Place a large saucepan over high heat. Add the oil, remaining garlic and remaining peppercorns and fry for 5-10 seconds, or until fragrant. Now add the chicken and seal on both sides until lightly browned.

Add the tomato, carrot and annatto oil. Stir, then add the coconut juice, whole shallots,onion, fish sauce and the remaining 1 tsp sugar and 1 tsp salt.

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

Transfer to a deep bowl, garnish with the peppercorns from the stew an serve with the baguettes.

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