I love spicey Asian food and I love chicken. This recipe is the best of both worlds and easy to boot.
2# skinless chicken thighs (can substitute breasts)
1/4 cup flour
1/2 cup chicken broth
1/4 cup soy sauce
2 tbls. lime juice (Fresh if possible)
5 garlic cloves, peeled but whole
1/4 tsp black pepper
1/4 tsp white pepper
3 diced Roma tomatoes
1 small can water chestnuts, drained
1-2 small Asian chili peppers or 1/4 tsp red pepper flakes (To taste for heat)
Dredge chicken in flour and place in bottom of crock pot at low temp.
Combine other ingredients and add to crock pot. Cover and cook for 4-5 hours depending on crock pot or until meat peels from bone. If sauce is not thick enough, add a cornatrch slurry. Serve over rice with butter-sauteed snow peas and carrots. Enough to make a Thai prince's mouth water.
Serves 4 (Unless you really love it)
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