Hot and Spicy cooked Peanut Chicken

Hot and Spicy cooked Peanut Chicken

Ingredients

 2 medium onions, turn over skinny wedges
1 1/2 cups sliced carrot (3 medium)
1 small red sweet pepper, turn over bite-size strips
2 pounds skinless, boned chicken thighs, turn over 1-inch items
3/4 cup chicken stock
3 tablespoons creamy spread
1/2 teaspoon finely chopped lime peel
2 tablespoons juice
2 tablespoons soy
2 tablespoons quick-cooking food product
1 tablespoon grated recent ginger
2 - 3 teaspoons red curry paste
4 garlic, minced
1/2 cup sugarless  coconut milk
1 cup frozen peas
Hot burnt rice
Chopped peanuts (optional)
Snipped recent cilantro (optional)

Directions


  1. In a 3-1/2- or 4-quart slow cookware, place onions, carrot, and sweet pepper. high with chicken. in a very medium bowl, whisk along broth, spread, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic till swish. Pour over dead cookware.
  2. Cover and cook on low-heat setting for five to six hours or on high-heat setting for 2-1/2 to three hours. Stir in coconut milk and peas. Let stand, covered, for five minutes.
  3. Serve chicken mixture over hot burnt rice. If desired, sprinkle every serving with sliced peanuts and cilantro. Makes half dozen servings.

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