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Enjoy this recipe from Slow-Cooking All Year ‘Round.
Submitted by: Patricia Olinik from Quebec, Canada
3/4 c. salsa
1/4 c. creamy peanut butter
3/4 c. light coconut milk
2 T. lime juice
1 T. soy sauce
1 t. sugar
2 cloves garlic, finely chopped
2 T. fresh ginger, peeled and grated, or 1 T. ground ginger
2 lbs. boneless, skinless chicken thighs, each cut into 2 to 3 pieces
cooked rice
Garnish: chopped peanuts, chopped fresh cilantro
Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, garlic and ginger in a slow cooker; mix well. Add chicken; stir to coat. Cover and cook on low setting for 8 hours, or until chicken is very tender and sauce has thickened. Serve over rice; garnish as desired. Serves 4. | |
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Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, garlic and ginger in a slow cooker; mix well. Add chicken; stir to coat. Cover and cook on low setting for 8 hours, or until chicken is very tender and sauce has thickened. Serve over rice; garnish as desired. Serves 4. |
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