Thai-Spiced Braised Chicken

Spoon the aromatic cooking liquid over the chicken and vegetables.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 465
  • Calories from fat: 18%
  • Fat: 9.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 45g
  • Carbohydrate: 47.8g
  • Fiber: 4.4g
  • Cholesterol: 163mg
  • Iron: 3.5mg
  • Sodium: 1005mg
  • Calcium: 89mg

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

  1. 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.
  2. 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.
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