Clean-Out-Your-Fridge-and-Freezer “Garbage” Stew!

Preheat your oven to 350°F. 

In a large bowl, combine coconut milk, salsa, chicken stock, lemongrass paste, ginger paste and herbs. Season with salt and pepper to taste and set aside.  

Heat 2 to 3 tablespoons olive oil in a large ovenproof skillet or Dutch oven. Season chicken thighs with salt and pepper and sear in the pan, skin-side down, for 4 to 5 minutes, or until the skin is golden. Remove chicken from the pan and transfer to a plate, keeping the pan over the heat.  

Add all the vegetables and garlic and bay leaf to the drippings in the pan. If it looks dry, add 1 to 2 more tablespoons olive oil. Continue to cook until the vegetables have taken on some color, about 5 to 7 minutes. Season with salt and pepper to taste.  

Add the chicken thighs back to the pan, skin-side up, on top of the vegetables. Pour the coconut milk mixture over the chicken and vegetables.  

Bake for 40 minutes to 1 hour, or until chicken and vegetables are cooked through. Garnish with more fresh herbs, if desired, and serve over rice.