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Tuesday, November 24, 2009

Hot & Spicy Braised Peanut Chicken

Hello hello hello! Last nights' dinner was cooked in the crockpot. I got the recipe from BHG. It was pretty tasty but not hot at all. With no further ado, here is the recipe:


2 medium onions, cut into thin wedges (I only used one)
1 1/2 cups sliced carrots (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 lbs skinless, boneless thighs, cut into 1" pieces
3/4 cup chicken broth
3 TBSP creamy peanut butter (I porbably used closer to 4 TBSP)
1/2 tsp finely shredded lime peel
2 TBSP lime juice
2 TBSP soy sauce
2 TBSP quick-cooking tapioca
1 TBSP grate4d fresh ginger
2 - 3 tsp red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked rice
Chopped peanuts (optional) (I used this)
Snipped fresh cilatro (Optional) (I used this - I LOVE cilantro)

In a 3 1/2 or 4-quart slow cooker, place onions, carrots, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hrs. Stir in coconut milk and peas. Let stand, covered, for 5 minutes. Serve chicken mixture over hot cooked rice If desired, sprinkle each serving with chopped peanuts and cilantro. (I really recommend this - it made the dish POP). Makes 6 servings.

Now, this was very tasty but not spicy at all. Next time I will add more curry paste and maybe even red pepper flakes.

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