Friday, December 13, 2013

Teriyaki Chicken Stew Crockpot Recipe

Teriyaki Chicken Stew Crockpot Recipe

Ingredients needed:

* 1 tablespoon of olive oil
* 6 bone-in chicken thighs (about 2 lbs)
* 2 medium sweet potatoes, cut into 1-inch pieces
* 3 medium carrots, cut into 1-inch pieces
* 1 medium parsnip, peeled and cut into 1-inch pieces
* 1 medium onion, sliced
* 1 cup apricot preserves
* 1/2 cup of maple syrup
* 1/2 cup of teriyaki sauce
* 1/2 teaspoon of ground ginger
* 1/8 teaspoon of cayenne pepper
* 2 tablespoons of cornstarch
* 2 tablespoons of cold water

Preparation steps:

* In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables into crockpot; add chicken. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger and cayenne; pour over chicken.
* Cover and cook on low for 6 to 8 hours or until chicken is tender. Remove chicken and vegetables to a platter; keep warm.
* Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Serve with chicken and vegetables.


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