Monday, January 20, 2014
Super Simple Crock Pot Thai Chicken and Coconut Rice
Ever since the holidays, we have been battling one sickness after another. Add to that the fact that my husband has been away for several days at a time on trips, and it means that I have been seriously struggling to get a decent dinner on the table at all. I. just. don't. feel. like. cooking.
This recipe, however, is helping me get out of my cooking funk. It was so easy. So delicious. And so full of nutritious yumminess … I'm feeling new inspiration. The prep for the chicken here seriously consists of throwing three (count them, 3!) ingredients into a crockpot, letting it sit for hours until you're ready to cook up the rice, mix in just a couple more things to liven up the flavor, and then serve. I kid you not, it's pure brilliance on a plate!
The original inspiration for this recipe called for the meat to be served in whole pieces over white rice. My kids do better when the meat is shredded down, plus that opened up the chance to add in some veggies by mixing in onion and red peppers. To further simplify, I opted for a super simple method with the coconut rice, and just cooked the rice as usual in the rice cooker, then mixed in coconut milk and beans with the cooked rice. It gave great flavor to the rice, without adding any complexity to cooking it.
Recipe adapted from Iowa Girl Eats.