Josh's Request - Slow Cooked Chicken

I'm catching up on some past meals that didn't get posted. This meal was Josh's choice - from my Rick Bayless cookbook, Mexican Everyday. This is an easy meal to cook - a little cutting and then everything into the slow-cooker for 6 hours. Perfect for a Sunday dinner and plenty of leftovers for the week.

The recipe uses boneless chicken thighs, as they get very tender and juicy in the slow cooker. Simple preparation with a lot of flavor. Josh loved the results, I didn't like it quite as much (I'm not a huge fan of dark meat chicken).

The official recipe is "Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos, and Fresh Herbs". That is all there is too it - just add onions, cilantro, and plenty of salt. You slice the potatoes, tomatillos, and onions into 1/4 inch rounds. You layer the ingredients and top each layer with salt. Start with onions, then potatoes, then chicken thighs, cilantro, tomatillos, and pickled jalapenos. Drizzle on a little of the jalapeno juice, cover and cook on high for 6 hours.

That's it! It's a one pot dish - meat, starch, and veggies.

Thai Tim's Green Curry Chicken

Tonight's menu was inspired by a nagging request for chicken curry from one our loyal fans (you can sort of make him out in the photo). So Tim - here is a delicious chicken curry recipe for you! I know you were thinking red curry, but this was light, tasty, with just a little kick.

One of my favorite dishes to order at Thai restaurants is Green Curry (with either tofu or chicken). It is usually packed with green peas, green beans, bamboo shoots, green peppers, and sometimes Thai eggplant. I omitted my least favorite veggies and came up with tonight's dish. Instead of rice, I used rice noodles that we had in the pantry.

I used a store bought green curry paste, you could always buy another type of paste and switch the veggies for your own variation. I used the suggested cooking method on the curry paste container and tweaked it a little.

Thai Tim's Green Curry Chicken
1.5 lbs boneless, skinless chicken breast
1/2 cup frozen peas
1/2 cup fresh green beans, cut into 1/2 inch pieces
5 baby bella (or white) mushrooms, cut into thin slices
1 13.5 ounce can of light coconut milk
2 tbsp. vegetable oil
2 tbsp. green curry paste (add more if you want it really spicy)
Handful of chopped parsley (or cilantro)

Heat a large skillet over medium heat
Add vegetable oil and curry paste and stir well, heat for about 30 seconds
Add diced chicken and stir, coating the pieces well
Add the can of coconut milk and stir
Simmer over medium heat for 5 minutes, stirring occasionally
Add all of the veggies and stir, cover with lid (or foil) and cook for 5-7 minutes until veggies are cooked and chicken is done
Stir in chopped parsley

Cook the rice noodles according to the package (boil for about 8 minutes)

Put a serving of noodles on the plate, top with a scoop of chicken, veggies, and sauce and enjoy!

Summary:
Prep time: 10 minutes
Cook time: 10-15 minutes
Pasta pot, large skillet, spoons, cutting board and knife, serving dishes and utensils

Stay Tuned

Stay tuned for some new recipes from last week - I was sick and didn't get around to posting them all. Flank steak, tacos, and more!

Starting Wednesday I'll be featuring some delicious Passover recipes!

If you are checking out the blog, I hope you'll sign up to follow it (scroll down on the right side). I'd love to see how many people are reading and try to take requests for new recipes.

Thanks!