Slow Cooker Essentials: Spicy Chicken Over Rice

14
Andy Anderson !

By
@ThePretentiousChef

This recipe is all about the marinade, and it went through a lot of variations. I tried it on the grill, in the oven, and sauteed in a pan… I wound up using the slow cooker and got what I was after.

Easy/peasy to make with simple ingredients, and awesome flavor.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Slow Cooker Crock Pot

Ingredients

  • PLAN/PURCHASE

  • 1 1/2 - 2 lb
    chicken parts, more on this later
  • THE SAUCE

  • 6 oz
    coconut cream, 1 small can
  • 3 Tbsp
    lime juice, freshly squeezed
  • 2 Tbsp
    coconut oil
  • 2 Tbsp
    coconut sugar
  • 2 tsp
    ginger powder
  • 3 clove
    garlic, finely minced
  • 1/4 c
    chili sauce
  • 1/4 c
    hot sauce, i prefer frank’s
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1/4 tsp
    black pepper, freshly ground
  • 1 - 2 pinch
    red pepper flakes
  • ADDITIONAL ITEMS

  • ·
    long-grained white rice
  • ·
    lime wedges
  • ·
    small side salad, or steamed veggies

How to Make Slow Cooker Essentials: Spicy Chicken Over Rice

Step-by-Step

  1. PREP/PREPARE
  2. For this recipe you will need a slow cooker, crockpot, or instant pot.
  3. For this recipe, I tried skin on, skin off… bone in, bone out… breasts, thighs, legs; even wings.

    My best results came from boneless, skinless chicken thighs.

    The thighs held up to the slow cooking process without drying out.
  4. What is the difference beween Coconut Cream & Coconut Milk?
    Coconut Milk has the liquid consistency of cow’s milk and is made from simmering one-part shredded coconut in one-part water. Coconut milk is the basis of most Thai curries.

    Coconut Cream is much thicker and richer. It is made from simmering four-parts shredded coconut in one-part water.

    FYI: The cream that rises to the top of a can of coconut milk is also considered coconut cream.

    So, if all you have is a can of coconut milk there is a way to separate the cream from the milk. Place the can in the refrigerator for a couple of hours. When you open the can the cream portion will be a thickened mass; almost the consistency of lard, and the milk portion will still be a liquid. Simply pour out the liquid, and what you have left is coconut cream.
  5. Gather your ingredients (mise en place).
  6. Add the sauce ingredients together in a saucepan.
  7. Place over a low burner, and as the ingredients warm up, whisk to combine.
  8. Add the chicken to the bottom of the slow cooker/instant pot.
  9. Pour the sauce over the chicken.
  10. Set the cooker to high, and slow cook for about 2.5 hours for thighs, and 2 hours for breasts.
  11. After the prescribed time, remove the chicken and keep warm.
  12. Add the liquid to a saucepan, then boil and reduce until thickened, about 8 – 10 minutes.
  13. PLATE/PRESENT
  14. Place on a bed of steamy white rice, and drizzle with the reduced sauce. Enjoy.
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Slow Cooker Essentials: Spicy Chicken Over Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American



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