Thai-esque chicken stew

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This recipe has a somewhat similar flavor profile to the Asian style chicken soup I made when this blog was fresh and new and shiny. However, it has quite a bit more kick, and is more of a stew than anything. In other words, it’s super stinkin’ tasty, and really filling and satisfying and soul warming. Just what the doctor ordered when feeling cruddy or in need of some comfort. Plus, it’s made in the slow cooker, so it’s mostly wicked easy.

The Ingredients: 

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– An onion, chopped into eights

– 3 tomatoes, cut into quarters

– 6 chicken breasts (or a bunch of thighs)

– A couple good hunks of lemongrass

– LOTS of ginger

– several cloves of garlic

– Zest and juice of a lime

– 1 can of coconut milk

– 1 tablespoon of cumin

– 1/2 teaspoon of coriander

– 1/2 teaspoon of cayenne

– 1 tablespoon of fish sauce

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Throw the onions in a layer of the bottom of the Crockpot, then put the tomatoes on top of that, and the garlic.

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Put the chicken over that in a layer. Don’t worry if it needs to be crammed in there.

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Peel the zest off the lime. I like big chunks, so the flavor can get infused, and then I can fish out the chunks at the end.

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Throw the zest and the ginger on top of the chicken. Beat the lemongrass up with the back side of a knife. I mean, REALLY beat it, to release the oils. Throw that in there too, and the juice of the lime that was zested.

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Dump a can of coconut milk on top of everything.

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Into the empty coconut milk can, throw the cumin, coriander, cayenne, and fish sauce and mix that up a little. Fill the can the rest of the way with water, and give it a good mix.

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Throw the spicy water into the crockpot with everything else. Set that baby to cook on high for 5.5 to 6 hours.

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It’ll look like this… everything will be soft and cooked and delicious. Fish out the chicken breasts…

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And as much of the ginger, lime zest, and lemongrass as you can find.

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Grab either a stick blender or a regular blender, and blend all the liquid and veggies and tasty stuff left. This should be thick and delicious.

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Shred the chicken, and throw it back into the Crockpot.

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Grab some more veggies. I thought bok choy and some mushrooms sounded delicious for this… I wasn’t wrong.

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Chop up the mushrooms, and throw them in the Crockpot…

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And repeat with the bok choy.

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Mix the veggies in, and recover. This’ll cook on low for another couple hours.

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And done! I served this baby up over some cauliflower rice with cilantro. This is danged tasty. Herbal, spicy, tangy. Just perfect. Enjoy this!

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