Thai-Spiced Braised Chicken

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2 cups water

1 cup chopped onion

1/3 cup julienne-cut peeled fresh ginger

1/4 cup rice vinegar

2 tablespoons Thai fish sauce

2 teaspoons freshly ground black pepper

2 teaspoons Thai chili paste

8 chicken thighs (about 3 pounds), skinned

1 (1-pound) bag baby carrots

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

3 garlic cloves, halved

1 (8-inch) stalk fresh lemongrass, cut in half lengthwise

1/2 cup coarsely chopped fresh cilantro

2 cups hot cooked jasmine rice

1/2 cup sliced green onions

4 lime wedges

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