Step 1

Finely mince a small shallot and garlic cloves. Then slice Thai chili

Step 2

Chop green onions to use as a garnish later

Step 3

Trim excess fat off chicken thighs and slice them into bite-size strips

Step 4

In a mixing bowl, combine minced shallots, garlic, fish sauce, chicken bouillon, sugar, salt, pepper and annatto seed oil

Step 5

Add sliced chicken thighs and mix well. Let the chicken marinate in the fridge for at least 30 minutes, but overnight is better

Step 6

Make the nuoc mau (Vietnamese caramel), by adding sugar to a pot on medium-low heat. Slowly melt the sugar while occasionally stirring, until the sugar is fully dissolved and the color turns a dark amber color - about 7-8 minutes

Step 7

Add marinated chicken thighs and brown for 1-2 minutes

Step 8

Add Coco Rico, season with fish sauce, and add chopped Thai chilis. Bring the pot up to a rolling boil, reduce the heat to low, and let the chicken simmer covered for 15-20 minutes or until the chicken is cooked through and tender

Step 9

Then, adjust the seasoning to taste, add in black pepper, and turn up the heat to medium. Continue to cook the chicken uncovered for 2-3 minutes to allow the sauce to reduce slightly

Step 10

Serve with white rice, garnish with green onions and black pepper, and pair with your favorite veggies or a side of soup for a complete meal. Enjoy!