Using your slow cooker is just smart with a busy schedule. The smell of chicken slowly braising in a succulent sauce, really hits the spot after a long day. In this recipe for Asian Chicken with Coconut Rice, I use ingredients that are most likely already in your pantry, which makes it simple to put this delicious meal together in no time.
The Asian flavors are so nicely paired with the aromatic coconut rice. I think you will definitely find yourself making this meal over and over again.
4 chicken thighs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Chinese 5-Spice powder
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/3 cup soy sauce
1 tablespoon rice vinegar
2 teaspoon sesame oil
1/4 cup brown sugar
1 1/2 teaspoons Oelek Sambal or other Asian chile sauce
1/3 cup coconut cream or the top cream of coconut milk
1 cup water
2/3 cup Basmati rice
2 teaspoons sugar
1/2 teaspoon salt
1. In a small bowl, combine the onion powder, garlic powder, 5-spice powder, salt, thyme and cayenne. Sprinkle the mixture over the chicken. In a slow cooker insert or large pot over medium heat, add 2 tablespoons of oil. Add the chicken in batches and brown on all sides.
2. When the chicken is brown, place it all back in the pot. In a measuring cup, stir together the Asian Sauce ingredients. Pour over the chicken.
3. With tongs, coat each piece of chicken in the Asian Sauce and place it, skin-side-up in the slow cooker. Cook the chicken on low for 4 hours.
5. 20 minutes before the chicken is done, in a small saucepan, add the coconut cream and water over high heat. When the liquid is boiling, add the rice, sugar and salt. Stir to combine and turn the heat to simmer. Cook the rice for 18 minutes or until light and fluffy. Spoon the rice into bowls and serve with the chicken and sauce. Enjoy!