Description
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Tender, juicy chicken drumsticks enveloped in a creamy coconut and sriracha sauce with loads of fresh cilantro. This chicken and sauce is perfect over rice and makes an easy and delicious weeknight dinner.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 tsp dried basil
- 2 Tbsp Sriracha
- 1 Tbsp garlic thai chili paste
- 1 Tbsp soy sauce
- 1 cup diced onions (I used a yellow onion)
- 3–4 lbs of chicken drumsticks (I put 10 in my pressure cooker)
- 1 (14 oz) can coconut milk
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1/2 cup chopped cilantro
Instructions
- Combine broth, basil, Sriracha, garlic thai chili paste, soy sauce and onion in the Instant Pot. Stir.
- Using a double layer of paper towels pull the skin off of the chicken legs. Add the now skinless chicken legs into the slow cooker. Nestle them into the sauce.
- Cover the Instant Pot and make sure the valve is on “sealing.” Press manual and set the timer for 15 minutes. Once the timer beeps let the pot sit for 5 minutes and then release any remaining pressure by moving the valve from “sealing” to “venting.”
- In a little bowl stir together the cornstarch and water until smooth. Remove the lid of the Instant Pot and stir in the coconut milk and cornstarch mixture. Turn the Instant Pot to saute. The sauce should thicken in just a couple of minutes.
- Stir in the cilantro and serve the chicken and sauce over rice.
Notes
I used my 6 quart Instant Pot for this recipe.
Click here for the slow cooker version of this recipe
- Method: Instant Pot