Thai-Spiced Braised Chicken

Spoon the aromatic cooking liquid over the chicken and vegetables.

Yield: 4 servings

Ingredients

• 2  cups  water
• 1  cup  chopped onion
• 1/3  cup  julienne-cut peeled fresh ginger
• 1/4  cup  rice vinegar
• 2  tablespoons  Thai fish sauce
• 2  teaspoons  freshly ground black pepper
• 2  teaspoons  Thai chili paste
• 8  chicken thighs (about 3 pounds), skinned
• 1  (1-pound) bag baby carrots
• 1  (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 3  garlic cloves, halved
• 1  (8-inch) stalk fresh lemongrass, cut in half lengthwise
• 1/2  cup  coarsely chopped fresh cilantro
• 2  cups  hot cooked jasmine rice
• 1/2  cup  sliced green onions
• 4  lime wedges

Preparation

Place first 12 ingredients in an electric slow cooker. Cover and cook on high 7 hours or until chicken is done. Discard lemongrass; stir in cilantro.

Place 1/2 cup of rice and 2 chicken thighs into each of 4 large bowls. Ladle 1 3/4 cups broth mixture over each serving; sprinkle with 2 tablespoons green onions. Serve with lime wedges.

Nutritional Information

Calories:

465 (18% from fat)

Fat:

9.5g (sat 2.6g,mono 2.5g,poly 2.3g)

Protein:

45g

Carbohydrate:

47.8g

Fiber:

4.4g

Cholesterol:

163mg

Iron:

3.5mg

Sodium:

1005mg

Calcium:

89mg