Thai Chicken

Ingredients

• Mixed vegetables of your choosing
• 6 chicken thighs, skinless, sprinkled with salt and pepper
• 1 tablespoon grated fresh ginger
• Juice and zest of one lime
• 1 finely chopped large garlic clove
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 can chicken broth
• 1 can unsweetened coconut milk
• 1 cup jasmine rice
• 1/2 cup chopped cilantro, for sprinkling on top (optional)

Crock Pot Method Make sure everything is defrosted. Place chicken, sauce and vegetables (not rice) in crock pot. Add ground red pepper if you want it to have some kick (currently it is pretty mild). Cook on low heat setting for 8-10 hours. Cook rice separately, combine with 1 1/2 cup water, bring to a boil, lower heat to simmer. Add lid to pot. Cook for 18-20 minutes. Combine rice with chicken and vegetables and serve in bowls.

Oven Method Defrost chicken. Put chicken, sauce and vegetables in casserole dish. Add ground red pepper if you want it to have some kick (currently it is pretty mild). Bake uncovered at 350 degrees for 45 minutes. Cook rice separately, combine with 1 1/2 cup water, bring to a boil, lower heat to simmer. Add lid to pot. Cook for 18-20 minutes. Combine rice with chicken and vegetables and serve in bowls.