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Ingredients
| onions: 2 |
| carrots (chopped): 1 1/2 cups |
| red sweet peppers: 1 whole pepper |
| chicken thighs: 2 lbs |
| chicken broth: 3/4 cup |
| peanut butter: 3 Tbl |
| lemon zest: 1/2 tsp |
| lime juice: 2 Tbl |
| soy sauce: 2 Tbl |
| dry tapioca mix: 2 oz |
| ginger (minced): 1 Tbl |
| curry paste - red: 2 oz |
| garlic: 4 cloves |
| canned coconut milk: 1/2 cup |
| frozen peas: 1 cup |
Hot and Spicy Braised Peanut Chicken
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
360 min -
Servings
6 serving(s)
Tags
1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, 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.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.