Beautiful flavors of coconut milk, soy sauce and sesame oil slowly cooked with chicken thighs. Served over sticky white rice, this meal is easy to make ahead in the slow cooker.
1 cupchopped red bell peppersabout 1/2 of a large bell pepper
1can coconut milk 13.5 oz can
2 1/2cupsbroccoli floretscut small
4tablespoonslow sodium soy sauce
1teaspoonsesame oil
1-2tablespoonsfinely chopped of jarred pickled jalapeño slices
salt and pepper
extra virgin olive oilabout 5 tablespoons
1/3cupchicken 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!
Recipe Video Instructions
Notes
I made this recipe in a large Crockpot. I also tried it in an Instant Pot. The difference is in the liquid yielded. The crock pot evaporated more of the liquid, resulting in a not very liquid-y stew whereas the Instant Pot kept everything almost submerged in the liquid. I personally enjoyed the crockpot method better, the chicken was more tender and there was plenty of liquid to still moisten the rice.