Slow Cooker Cilantro Lime Chicken
Now we are talking, cilantro and lime, dead easy to get in Thailand, even open markets carry these items. On my to cook list soon!
Ingredients
- 1 kilo chicken thighs, bone in, skin removed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika, smoked if available
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons cooking oil
- 2 cups chicken stock, fresh or from powder
- 1/3 cup lime juice
- 1/2 cup heavy cream
- 2 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons corn starch
Instructions
- In a small bowl, combine the chili powder, cumin, paprika, black pepper and salt. Rub the seasoning mix on both sides of the chicken thighs.
- Heat a large skillet over mediumÂ-high heat and add the canola oil. Working in batches if necessary, sear both side of the chicken until browned. Transfer the chicken to the slow cooker. Add the broth and lime juice, and cook on Low setting for about 2 to 2 1/2 hours.
- Carefully remove the chicken from the slow cooker and set aside.
- Combine the heavy cream and cornstarch, mixing well and removing any lumps.
- Add the heavy cream mixture to the slow cooker and mix well with the broth. Add the cilantro to the liquid in the slow cooker and mix.
- Return the chicken to the slow cooker. Continue to cook for another 20 to 30 minutes, until the sauce has thickened and the chicken is fall apart tender.
- Serve over rice or pasta, garnish with fresh cilantro and lime wedges.
Notes
Chicken thighs generally run about 75 Baht/kilo. For 4 servings, this is about 55 cents per serving.
Adapted from an internet recipe.
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