Every week we will be featuring new Durag Dining recipes. The recipes range from dinner to desserts and even drinks! Check out this page for the hottest dishes or coldest drinks that'll satisfy your palette!
Coconut Chix and Wild Rice Stew
Ingredients4 medium carrots
2 tablespoons fresh ginger, peeled and grated
1 1/2 lb boneless, skinless chicken breasts
1 (15-oz) package frozen prediced butternut squash
8 oz prediced trinity mix (fresh onion, bell pepper, celery)
2/3 cup brown and wild rice blend
2 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup lite coconut milk
4 cups no-salt-added chicken stock (or broth)
1 cup fresh cilantro, coarsely chopped
2 limes, cut into wedgesSteps
2 tablespoons fresh ginger, peeled and grated
1 1/2 lb boneless, skinless chicken breasts
1 (15-oz) package frozen prediced butternut squash
8 oz prediced trinity mix (fresh onion, bell pepper, celery)
2/3 cup brown and wild rice blend
2 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup lite coconut milk
4 cups no-salt-added chicken stock (or broth)
1 cup fresh cilantro, coarsely chopped
2 limes, cut into wedgesSteps
- Peel and cut carrots into 1-inch pieces; peel and grate ginger. Place chicken in bottom of slow cooker; add remaining ingredients (except cilantro and limes). Cover and cook on HIGH for 4 hours (or LOW for 7–8 hours) and until chicken is 165°F.
- Carefully remove chicken and shred with 2 forks, then return chicken to slow cooker. Chop cilantro; cut limes into wedges. Serve stew with cilantro and lime.