Thai-Spiced Braised Chicken

recipe
Spoon the aromatic cooking liquid over the chicken and vegetables.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 465
Caloriesfromfat 18 %
Fat 9.5 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 2.3 g
Protein 45 g
Carbohydrate 47.8 g
Fiber 4.4 g
Cholesterol 163 mg
Iron 3.5 mg
Sodium 1005 mg
Calcium 89 mg

Ingredients

2 cups water
1 cup chopped onion
1/3 cup julienne-cut peeled fresh ginger
1/4 cup rice vinegar
2 tablespoons Thai fish sauce
2 teaspoons freshly ground black pepper
2 teaspoons Thai chili paste
8 chicken thighs (about 3 pounds), skinned
1 (1-pound) bag baby carrots
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3 garlic cloves, halved
1 (8-inch) stalk fresh lemongrass, cut in half lengthwise
1/2 cup coarsely chopped fresh cilantro
2 cups hot cooked jasmine rice
1/2 cup sliced green onions
4 lime wedges

Preparation

Place first 12 ingredients in an electric slow cooker. Cover and cook on high 7 hours or until chicken is done. Discard lemongrass; stir in cilantro.

Place 1/2 cup of rice and 2 chicken thighs into each of 4 large bowls. Ladle 1 3/4 cups broth mixture over each serving; sprinkle with 2 tablespoons green onions. Serve with lime wedges.

Note:

Lora Brody,

Cooking Light

March 2003
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