This stew has an Asian flare and is oh so hearty and delicious served over rice! Quick prep and then leave it alone to cook all day! That's my kind of meal!
Tools you'll need:
Large crockpot
Veggie cutting board
Veggie knife
Whisk
Veggie Peeler
Measuring spoons
Liquid measuring glass
Ingredients:
1-2 Cups chicken stock
4 Large carrots peeled and cut into bite-sized pieces
2 large potatoes peeled and cut into bite-sized pieces
1 Head bok choy rinsed and chopped
1 Large handful chopped fresh cilantro
4 Tbs fish sauce (soy sauce if you can't have fish)
2 tsp salt
4 Tbs tomato paste
1 14.5 oz can tomato sauce
1 medium-large onion rough chopped
2 14.5-oz Cans coconut milk
4 tbs minced garlic
6-8 tbs fresh ginger (I use the paste from the squeeze tube)
Cayenne pepper to taste
2 Tbs granulated sugar
3 lbs Boneless and skinless chicken thighs (or breast)
Jasmin rice
Instructions:
Mix all the seasoning and liquid ingredients in the crockpot with the whisk until well mixed. Then add the veggies and chicken and mixed until coated. Cook on high for 4 hours. Stir a couple times during the cooking process. Taste the sauce and add any seasoning as needed. Cook the jasmin rice per instructions on the bag. Serve the stew over the rice.
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