Southern Style Braised Thai Chicken Recipes

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

Frank's Favorite Slow-Cooker Thai Chicken image

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories World Cuisine Recipes Asian

Time 8h15m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Steps:

Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

SOUTHERN-STYLE BRAISED THAI CHICKEN

Southern-Style Braised Thai Chicken image

from A taste of Thai - A most delicious end for a plump pullet! I appreciate the fast prep using things in my pantry with very yum results.

Provided by Busters friend

Categories Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 tablespoon butter
8 pieces chicken thighs (3 1/4 lbs approx)
1 1/2 tablespoons red curry paste
1 teaspoon turmeric, ground (or yellow curry powder)
13 1/2 ounces coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar

Steps:

Preheat oven to 375 degree F.
In a large skillet, heat oil and butter over a medium heat. Lightly sprinkle chicken with salt and pepper. Brown well on all sides and remove to baking dish.
Add Red Curry and turmeric to skillet. Cook until fragrant and dissolved. Add Coconut Milk, Fish Sauce, lime juice and sugar. Stirring, bring sauce to a boil. Reduce heat and simmer for 5 minutes.
Pour curry sauce over chicken and bake 40-45 minutes or until chicken is cooked through. Serve with jasmine rice or rice noodles with sauce spooned over top.

Nutrition Facts : Calories 552.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 110.4, Sodium 608.1, Carbohydrate 38.6, Fiber 0.2, Sugar 36.9, Protein 22.8

THAI CHICKEN

Thai Chicken image

Make and share this Thai Chicken recipe from Food.com.

Provided by lamarb

Categories Rice

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces chicken meat, pre-cooked, bite-size (leftovers)
1 cup cooked rice (leftovers)
7 ounces coconut milk
1 lime, juice of
1 small orange, segmented
1 thai hot pepper, seeded and chopped
2 tablespoons fish sauce (more to taste)

Steps:

Combine all ingredients, including the lime peel, in a sauce pot and bring to a boil, then reduce the heat and simmer for 10 minutes.
Remove the lime peel and serve in a bowl over the rice.

Nutrition Facts : Calories 927.3, Fat 42.6, SaturatedFat 34, Cholesterol 119.1, Sodium 3017.7, Carbohydrate 90.5, Fiber 8.2, Sugar 26, Protein 50.2

EDNA LEWIS'S OVEN-BRAISED SOUTHWEST CHICKEN

Edna Lewis's Oven-Braised Southwest Chicken image

In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling. When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream. Hominy can be found in the canned-vegetables aisle of your supermarket.

Provided by Regina Schrambling

Categories dinner, lunch, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 chicken, 2 1/2 to 3 pounds
2 16-ounce cans yellow hominy (do not use white)
1 medium onion, finely diced
1 medium red or green bell pepper, seeded and finely diced
1 small carrot, peeled and finely diced
6 shiitake or domestic mushrooms, stems removed, caps diced
3 to 4 jalapeno peppers, seeded and diced
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/3 cup dry vermouth
1/4 cup finely chopped cilantro
2 tablespoons heavy cream (optional)
Salt to taste.

Steps:

Preheat the oven to 325 degrees.
Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 34 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 1555 milligrams, Sugar 8 grams, TransFat 0 grams

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