This is one of my favorite slow cooker recipes. It is very verstile; use any type of salsa, a little more gingerroot. I've gotten to the point where I don't do any measuring, the dish is very forgiving (but don't leave out the citrus, I've used lemon juice before, too).
Serve over steamed rice.
===========
8 chicken thighs (about 2 lbs.) skins removed
3/4 hot salsa, or to your taste
1/4 peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated fresh gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low hear setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment