Thursday, March 7, 2013

Asian maple chicken

I have done a lot of crock pot recipes lately.  I used to make more on my piano lesson days but had gotten out of the habit.  I started back and have really liked it. 
This recipe comes from an e-book called crock on.  I've liked a lot of the recipes I've tried there.  What I like most is that they use real food for the most part.  Not cans of cream of something this and that.
This recipe originally called for 1 1/2 lbs of chicken breast.  I had 3 1 lb packages of thighs in my freezer so I used one and added a can of mayacoba beans (you could use pinto or navy if you want.)  I liked the beans just fine but my 14 year old didn't.  No one else complained about them.  They kind of don't go with the whole asian aspect of the meal, so feel free to leave them out.  I was just trying to use less meat and add some fiber in the process.  Also note that the original recipe was called maple sesame chicken because it was topped with toasted sesame seeds.  I just didn't feel like adding them so I didn't.  Feel free if you love them.

  • 1 lb chicken thighs
  • 1/2 cup chopped onion
  • 1/2 cup chopped pepper (I have a mix of red, yellow, and orange diced in the freezer.)
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1/3 cup tamari (or soy sauce)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 can mayacoba beans rinsed and drained
  • 2 Tablespoons arrowroot powder (original used flour and water.  I was lazy and mixed in arrowroot as I think it dissolves a bit easier.  You could also use corn starch and water.)
  1. Place chicken in a 3-4 quart slow cooker.  Sprinkle onions and peppers on top.  In a small bowl, combine honey, maple syrup, soy sauce, salt, pepper, garlic and onion powder.  Pour over chicken.
  2. Cover and cook on low for 8 hours.  (I added the beans in about the last 1 hour of cooking and partially shredded the chicken when I added them.)
  3. Shred or chop the chicken and return to the crock pot (if you took it out.  I just shred mine with 2 forks in the crock pot.)  Add arrowroot powder.  (or other thickening agent)  I just pushed a measuring cup down on top of the chicken to get some juice in it, whisked the arrowroot into the  juice until smooth and returned it to the crock pot.  (With flour or cornstarch, I'd probably use water, whisk it together and add it to the pot.)
  4. Cover and let thicken.  Serve over rice.

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