Thursday, June 24, 2010

Thai Peanut Chicken


8 boneless skinless chicken thighs (2 lb)

1 bottle (13.5 oz) Thai peanut sauce

2 medium carrots, sliced (3/4 cup)

4 medium green onions, sliced (1/2 cup)

1 cup uncooked converted white rice

2 1/4 cups water

1/4 cup chopped cocktail peanuts

2 tablespoons chopped fresh cilantro

1/2 cup chopped red bell pepper, if desired


1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.

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