Thai Chicken and Rice

There is no higher form of flattery than copying someone. That being said, it’s important to give credit when credit is due. One of my favorite parts of writing a food blog is following other like minded foodies and being inspired by the goings on in their kitchens. I often read recipes and see photos that get my wheels turning (and my stomach growling)! Sometimes, I follow a recipe step by step (especially the very first time) to make sure I get it right, particularly if it’s for a dish I’ve never attempted or if it includes ingredients I don’t have a lot of experience with. Other times, I simply “digest” a photo and use it as a template to create my own version.  No matter what, one thing is always certain; I don’t attempt to necessarily improve upon another chef’s dish, instead I strive to make it uniquely mine. I’m flattered when I hear or see others trying to recreate my food… I hope the chefs’ I occasionally mimic feel complimented in the same way!

Shout out to @fitslowcookerqueen (Instagram) for the inspiration for this dish!  I tweaked the recipe just a bit and added rice to make it my own!

Ingredients:  Feeds 4-6

  • 2 lbs skinless, boneless chicken thighs
  • 1/2 small red onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1/3 cup chopped cilantro, stems included
  • 1, 13.5oz can lite coconut milk
  • 2 tbsp fresh lime juice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 1/2 tsp tumeric powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup uncooked white rice (I use Jasmine rice)

Directions:

  1. Rinse chicken and place in the bottom of your crock pot.
  2. Cover chicken with onion, jalapeño pepper and cilantro.
  3. In a bowl, whisk together the coconut milk, lime juice, garlic, ginger and spices.
  4. Pour mixture over the chicken, making sure it coats each piece.
  5. Cook on LOW for 3 hours.
  6. Next, add the rice and gently mix to combine.  Rice will sink towards the bottom of your crock pot.
  7. Continue to cook on LOW until liquid is absorbed and rice is cooked, approximately 45 min – 1 hour longer.
  8. To serve, scoop chicken and rice into a bowl or onto a plate!

Suggestions:

The chicken comes out so tender and moist it falls apart, and the rice absorbs all of the delicious flavor of the sauce! Top with your favorite asian style condiment such as Sriracha and fresh cilantro.  Enjoy! And thank you once again, to @fitslowcookerqueen!

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