slow cooker essentials: spicy chicken over rice

How To Make slow cooker essentials: spicy chicken over rice

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  PREP/PREPARE
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  For this recipe you will need a slow cooker, crockpot, or instant pot.
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  For this recipe, I tried skin on, skin off… bone in, bone out… breasts, thighs, legs; even wings. My best results came from boneless, skinless chicken thighs. The thighs held up to the slow cooking process without drying out.
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  What is the difference beween Coconut Cream & Coconut Milk? Coconut Milk has the liquid consistency of cow’s milk and is made from simmering one-part shredded coconut in one-part water. Coconut milk is the basis of most Thai curries. Coconut Cream is much thicker and richer. It is made from simmering four-parts shredded coconut in one-part water. FYI: The cream that rises to the top of a can of coconut milk is also considered coconut cream. So, if all you have is a can of coconut milk there is a way to separate the cream from the milk. Place the can in the refrigerator for a couple of hours. When you open the can the cream portion will be a thickened mass; almost the consistency of lard, and the milk portion will still be a liquid. Simply pour out the liquid, and what you have left is coconut cream.
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  Gather your ingredients (mise en place).
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  Add the sauce ingredients together in a saucepan.
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  Place over a low burner, and as the ingredients warm up, whisk to combine.
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  Add the chicken to the bottom of the slow cooker/instant pot.
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  Pour the sauce over the chicken.
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  Set the cooker to high, and slow cook for about 2.5 hours for thighs, and 2 hours for breasts.
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  After the prescribed time, remove the chicken and keep warm.
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  Add the liquid to a saucepan, then boil and reduce until thickened, about 8 – 10 minutes.
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  PLATE/PRESENT
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  Place on a bed of steamy white rice, and drizzle with the reduced sauce. Enjoy.
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  Keep the faith, and keep cooking.
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