Thai Chicken
- Ready In:
- 8hrs 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 skinless chicken thighs
- 3⁄4 cup hot salsa
- 1 dash hot sauce (if you like it spicy)
- 1⁄4 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce (or Fish Sauce for authentic flavor)
- 1 teaspoon fresh gingerroot
- 1⁄4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
directions
- Place chicken in crock pot.
- Mix remaining ingredients except peanuts and cilantro; pour over chicken.
- Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink in the thickest places.
- My crock pot usually does the job in about 6 hours.
- Remove chicken from pot and using a slotted spoon, place on serving platter.
- Remove fat from sauce.
- Pour remaining sauce over chicken.
- Sprinkle with peanuts and cilantro.
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Reviews
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I was truly skeptical that salsa would do the trick for Thai food but it did! I grilled the chicken on my George Forman as per an other reviewer on a similar recipe and mixed it all in with the sauce. I used both soy and fish sauce and would definitely recommend the fish sauce. We served it over rice. The picky kids wouldn't eat it but they don't count. I am giving it a 3 because the sauce was really a bit rich by the end of the meal. I will try and tweak it and resubmit next time. Over all it had good Thai-ish flavour for a fast meal on a week night!
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This was pretty good--this recipe is posted several times in different variations--but this is the best. If you want Thai flavor, definately use Fish Sauce instead of Soy Sauce. I would also salt the chicken a little before cooking and add a little more peanut butter to the sauce at the end to freshen the flavor and thicken a bit. My family loves Thai food and this was a quick and easy close to Thai food approximation.
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Great recipe for ease of prep, accessible ingredients and overall convenience. I used 6 boneless chicken breasts instead of the thighs -- so the chicken itself was a little dry (not the fault of the recipe.) The sauce was very good, but it's subtle. There's no real power punch of spiciness, despite using hot salsa. Fresh cilantro and crushed peanuts for garnishes were key. I might salt the chicken next time prior to crocking it. Overall this was lovely to come home to after a chilly evening at the ball park, but a couple eaters commented that it could have been spicier.
Tweaks
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This was pretty good--this recipe is posted several times in different variations--but this is the best. If you want Thai flavor, definately use Fish Sauce instead of Soy Sauce. I would also salt the chicken a little before cooking and add a little more peanut butter to the sauce at the end to freshen the flavor and thicken a bit. My family loves Thai food and this was a quick and easy close to Thai food approximation.
-
Great recipe for ease of prep, accessible ingredients and overall convenience. I used 6 boneless chicken breasts instead of the thighs -- so the chicken itself was a little dry (not the fault of the recipe.) The sauce was very good, but it's subtle. There's no real power punch of spiciness, despite using hot salsa. Fresh cilantro and crushed peanuts for garnishes were key. I might salt the chicken next time prior to crocking it. Overall this was lovely to come home to after a chilly evening at the ball park, but a couple eaters commented that it could have been spicier.
RECIPE SUBMITTED BY
Jen Wiehl
Sacramento, Ca
<p>My hubby and I live in Sacramento, California. I am the Director of Operations for Backgrounds Online, where we provide pre-employment screening for companies. <br /><br />The DH and I have a tiny apartment and a tinier kitchen out of which we try and perform miracles. It's known as a "one butt kitchen" to my mother and we have fun juggling that together. This fostered a blog we created where we try and showcase "little miracles" we perform in the "One Butt Kitchen." </p>