Chicken in coconut sauce in a slow cooker
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 10 G., saturated fats 5 G., proteins 42 G., carbohydrates 75 G., fiber 2 G., cholesterol 160 mg, sodium 1110 mg, sugar 17 G.
Calories 580, total fat 10 G., saturated fats 5 G., proteins 42 G., carbohydrates 75 G., fiber 2 G., cholesterol 160 mg, sodium 1110 mg, sugar 17 G.
This aromatic Thai-style dish uses boneless, skinless chicken thighs—a favorite cut of chicken that always turns out juicy and tender. Cook them in a slow cooker using the pressure cooker setting with soy sauce, vinegar, onion, and garlic, adding a little sugar. Then, whisk in coconut cream. Serve with steamed jasmine rice, generously drizzled with the delicious coconut sauce, and a zesty cucumber and Fresno pepper salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 onion, chopped
- 6 cloves garlic, crushed
- 1/4 cup soy sauce
- 1/4 cup + 2 tablespoons distilled white vinegar
- 1 tbsp. l. + 3/4 tsp. Sahara
- 0.7 kg boneless, skinless chicken thighs (cut large ones in half)
- 4 Iranian cucumbers with smooth skin
- 1 Fresno pepper
- 1.5 cups jasmine rice
- 1/4 cup unsweetened coconut cream
- Special equipment: multicooker
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Recipes with similar ingredients: onions, garlic, soy sauce, sugar, chicken thighs, cucumbers, Fresno pepper, jasmine rice, coconut cream
Cooking the dish according to the recipe:
- In a slow cooker, combine the onion, garlic, soy sauce, 1/4 cup each of vinegar and water, 1 tablespoon of sugar, and 0.5 teaspoon of black pepper. Stir in the chicken. Close the lid and close the valve. Set the pressure cooker to 8 minutes.
- Meanwhile, slice the cucumbers and finely chop the Fresno pepper (remove the seeds to reduce the heat). In a medium bowl, combine the cucumbers and peppers with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar. Season generously with salt and let marinate while you cook the chicken.
- Cook rice according to package directions.
- Once the pressure cooker cycle is complete, carefully turn the steam valve and release the pressure manually. Open the lid. Set the heat to high and cook until the sauce thickens slightly, 12-15 minutes.
- Add coconut cream to the pot with the chicken. Divide the rice, chicken, and cucumber salad among plates.
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