We got the original recipe from simplysogood. We don't have a crock pot, so we just made the chicken in our oven. I think we had enough for the rest of the week for dinners. It makes a lot! Good thing it's so good!
Chicken
1 15 oz can of coconut milk
1/4 cup soy sauce
1/4 cup sweet red chili sauce
1 tablespoons Sambal hot chili sauce
2 tablespoons fresh ginger, chopped
1 4-inch piece of lemon grass.
4-5 boneless, skinless chicken thighs
3-5 boneless, skinless chicken breasts
cabbage slaw
24 corn tortillas
In the bowl of a crock pot or a heavy pot with a lid, add coconut milk, soy, sweet chili sauce, hot chili sauce, ginger. Cut slits in the piece of lemon grass and add it to the coconut mixture. Stir to combine. Lightly brown chicken in a skillet or on a grill. Add the the coconut milk mixture and cook in a crock pot on high for 4 hours or low heat for 8-10 hours. If using an oven, slow roast on 300 degrees for 3-5 hours, stirring occasionally.
Once the chicken has cooked, remove the piece of lemon grass and discard. Using two forks, shred the chicken. Keep warm until ready to use.
Cabbage slaw topping:
1/2 head of cabbage, shredded
1 red pepper, slice
1/2 cup shredded carrot
1/2 cup cucumber, cut into matchstick slices
1/4 cup fresh mint, chopped
2 tablespoons rice vinegar
2 teaspoons sugar
In a small bowl combine the vinegar and sugar. Stir until sugar is dissolved. Set aside. In a large bowl, toss together the cabbage, red pepper, carrot, cucumber and mint. Pour the vinegar mixture over the slaw and toss.
In a microwave safe bowl with a lid, place 1 teaspoon of water. Line the dish with a clean towel and place the tortillas in the towel. Fold the towel over the tortillas, cover and microwave for 2 minutes. Remove from microwave and let stand for 5 minutes.
To serve: Remove two steamed tortillas. Fill with a heaping spoonful of chicken top with cabbage slaw, sweet red chili sauce and a squeeze of lime.
This should easily make 12 tacos. Maybe even more.
