Jalapeño and Broccoli Chicken Stew
Quick story. When I first started dating my husband about 17 years ago, he made this for me one day when I was sick with the flu. Not your traditional chicken soup to recharge your body but oh my goodness did it warm my soul! Not only were the flavors so delicious but the spiciness and heat of the jalapeños I swear did wonders for my congestion!
This is my version of that delicious meal. My version is a bit less spicy and not a soup, this is more like a stew.
This stew was made to be served over thick sticky rice that will absorb all the flavors beautifully. Make sure to use sushi rice to get extra sticky rice.
The jalapeño depends on your level of tolerance. I love spice so I added 2 tablespoons of really spicy jalapeños.
Season the chicken thighs with salt and pepper on both sides.
Here is how I made this Jalapeño Broccoli Chicken Stew
On high heat, heat a large frying pan and drizzle some extra virgin olive oil, like 3 tablespoons.
Once it’s hot, sear the chicken thighs about 2 minutes per side.
Tip! Make sure you do not overcrowd the pan. Sear the thighs 3-4 at a time depending on how big the pan is. If the pan is overcrowded then the thighs will stem instead of searing.
Once the thighs are seared, remove them and place them in the slow cooker.
Using the same pan, add a bit ore oil like 1-2 tablespoons and add the onions and peppers. Season the onions and peppers with salt and pepper. Saute the vegetables until the onions have become translucent.
Once the onions and peppers are done, add them to the thighs in the slow cooker.
Add the coconut milk, sesame oil, soy sauce, broccoli, jalapeño and vegetable stock.
Tip! You can use chicken stock as well, I just prefer the taste of the vegetable stock.
Let the chicken cook on high for 3 and a half to 4 hours.
After the chicken has cooked for the desired time, remove the lid and using two forks, start shredding the chicken in the pot. This will allow the chicken to get incorporated into the stew.
Serve this Jalapeño Broccoli Chicken Stew with sticky white rice and enjoy!
Jalapeño Broccoli Chicken Stew
Equipment
- Slow cooker
Ingredients
- 8 boneless, skinless chicken thighs about 2.5 lbs
- 1 cup chopped onions about 1/2 of a large onion
- 1 cup chopped red bell peppers about 1/2 of a large bell pepper
- 1 can coconut milk 13.5 oz can
- 2 1/2 cups broccoli florets cut small
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1-2 tablespoons finely chopped of jarred pickled jalapeño slices
- salt and pepper
- extra virgin olive oil about 5 tablespoons
- 1/3 cup chicken stock
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- On high heat, heat a large frying pan and drizzle some extra virgin olive oil, like 3 tablespoons.
- Sear the chicken thighs about 2 minutes per side.
- Once the thighs are seared, remove them and place them in the slow cooker.
- In the same pan, add a bit ore oil like 1-2 tablespoons and add the onions and peppers.
- Season the onions and peppers with salt and pepper.
- Saute the vegetables until the onions have become translucent.
- Once the onions and peppers are done, add them to the thighs in the slow cooker.
- Add the coconut milk, sesame oil, soy sauce, broccoli jalapeño and vegetable stock (if needed) to the slow cooker.
- Cook the chicken on high for 3 and a half to 4 hours.
- After the chicken has cooked for the desired time, remove the lid and using two forks, shred the chicken in the pot.
- Serve the Jalapeño Broccoli Chicken Stew with sticky white rice and enjoy!