Vietnamese Style Chicken and Baked Beans

Ingredients

• 2-3 lbs chicken thighs

• 1 can garbanzo beans

• 1/2 cup coconut aminos

• 1/2 cup fish sauce

• 1/2 cup turbinado sugar

• 2 tbsp microplane ginger

• 4 tbsp sambal oelek

• 2 limes zest

• 2 limes juice

• 4 garlic cloves microplaned

• 4 tbsp chopped cilantro

• splash liquid hickory smoke

• 4 tbsp neutral oil

Recipe

1. Heat oven to 425 degrees. Mix Marinade (coconut aminos, fish sauce, turbinado sugar, ginger, sambal oelek, lime zest, lime juice, garlic, cilantro, smoke, oil), marinate chicken for 30 mins - 4 hours.

2. Rinse garbanzo beans and put in skillet. Put chicken in glass baking dish. Pour equal parts marinade over both beans and chicken.

3. Bake beans and chicken in oven at 425 degrees for 35 minutes. Remove both from oven. Cool 5 minutes. Serve with rice and salad.

How to roast chicken with sauce

This recipe is so easy. The sauce for the beans and the chicken can be made all at once in a zip lock bag for easy cleanup. By cooking the beans and chicken in different containers you get a thinner sauce for the chicken and a thicker stickier sauce for the garbanzo beans. It’s a fun week night meal with simple clean up.

How to make Vietnamese garbanzo beans?

Not exactly something you’d googled before? Us either. While garbanzo beans are not usually something associated with Vietnamese food, sometimes it’s just what’s on hand. The sauce for these beans is thick, sweet, salty, and delicious.

Easy two course meal

Two courses, one bowl! This meal is easy to put together, and both dishes cook at the same time at the same heat. The only thing left to do is put on a pot of rice and you’ve got a full meal cooked in an hour.