Slow-Cooked Thai Peanut Chicken |
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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant.Blair Lonergan, Rochelle, Virginia Ingredients:
1 cup king arthur unbleached all-purpose flour |
8 boneless skinless chicken thighs (about 2 pounds) |
3/4 cup creamy peanut butter |
1/2 cup orange juice |
1/4 cup orange marmalade |
2 tablespoons sesame oil |
2 tablespoons soy sauce |
2 tablespoons teriyaki sauce |
2 tablespoons hoisin sauce |
1 can (13.66 ounces) light coconut milk |
1 cup uncooked basmati rice |
3/4 cup water |
1/2 cup chopped salted peanuts |
Directions:
1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker.
2. In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
3. In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts. Yield: 8 servings.
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