Slow Cooker Chicken: Hot and Spicy Braised Peanut Chicken


-This hot and spicy braised peanut chicken
is a tantalizing Thai-inspired slow cooker stew that’s so flavorful it might just become
your go-to chicken dinner recipe. We’ll start by making the sauce. Pour 3 quarters of a
cup of chicken broth into a medium into a medium bowl. Add 3 tablespoons of creamy peanut
butter, 1/2 teaspoon of finely grated lime peel, 2 tablespoons of lime juice, 2 tablespoons
of soy sauce, 2 tablespoons of quick cooking tapioca, 1 tablespoon of grated fresh ginger,
2 to 3 teaspoons of red curry paste. Use the amount that matches your desired heat level,
and 4 cloves of minced garlic. Whisk everything together and set the bowl aside. Next, place
2 medium onions that you’ve cut in thin wedges into the bottom of a 3-1/2 to 4-quart size
slow cooker. Add 1-1/2 cups of sliced carrots. Add 1 small sweet red pepper that you’ve cut
into bite-size strips. Next, top the veggies with 2 pounds of skinless, boneless chicken
thighs that you’ve cut into 1-inch pieces. Now pour the sauce on top and work it around
the chicken. Cover the slow cooker. Cook the stew on the low setting for 5 to 6 hours,
or if you’re short on time, you can cook it on the high setting for 2-1/2 to 3 hours.
When the chicken is done, remove the lid, give it a stir, and add a half cup of unsweetened
coconut milk along with a cup of frozen peas and stir it all together. Replace the cover
and let the stew rest for 5 minutes. Serve the hot and spicy braised peanut chicken over
hot cooked rice. And if you like, sprinkle each serving with chopped peanuts and fresh
cilantro.

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