Saturday, February 5, 2011

Thai Chicken Thighs

This recipe is absolutely sensational. I am a huge sucker for Thai food. I’ve never actually been to Thailand before but this recipe has a definite Thai restaurant flavorful authenticity to it. And I’m all for a simple, slow cooked, Crockpot concoctions.  I’ve prepared this meal multiple times for dinner parties, family, romantic dinners for two, and just for myself! Every person who has tried this recipe remarks on how tender the chicken is… how it just “falls off the bone.” And everyone is deeply impressed. The secret: the Crockpot!  Enjoy!


Thai Chicken Thighs
From “Betty Crocker’s Slow Cooker Cookbook”

8-12 chicken thighs, skin removed
¾ cup salsa (hot recommended
¼ cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated fresh gingerroot
¼ cup chopped peanuts
2 tablespoons chopped fresh cilantro

Place the chicken thighs in a 3 ½ - 6 quart slow cooker. Mix the remaining ingredients, except the peanuts and cilantro, and pour over the chicken thighs.

Cover and cook on low heat for approximately 8 hours or until chicken thighs are cooked through and tender.

Remove chicken from the slow cooker with a slotted spoon and place on a serving platter.

Remove fat from the sauce remaining in the slow cooker. Pour the sauce over the chicken. Sprinkle peanuts and cilantro over the top and serve with Coconut Rice and Cucumber Vinaigrette.

Coconut Rice

1 can of coconut milk
2 cups of brown rice

Use one can of coconut milk in the liquid called for to cook 2 cups of brown rice. Follow the rice directions on the box.

Cucumber Vinaigrette

1 cucumber
rice wine vinegar
salt and pepper to taste

Peel and slice the cucumber into thin slices. Sprinkle with rice wine vinegar (let soak for a few minutes before serving) and sprinkle with salt and pepper. 

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