I was just telling Sabrina - cook22 - that we eat this once a week - it's our FAVE!! I was so freaked out by the thought of combining salsa and peanut butter but it turns into a magical Thai sauce - and the chicken thighs are falling apart when it's done.
1.5 lbs. chicken thighs (for me, this was about 6)
1 cup Wright�s Hot Habanero Texas Salsa (Cold section WFM - if you don�t have this, use either cilantro salsa or something with a lot of citrus flavor instead of a lot of tomato flavor)
2 tablespoons fresh ground ginger
1/2 cup peanut butter (Peter Pan - don�t judge - it�s awesome)
2 tablespoons soy sauce
2 tsp. fresh garlic, grated
2 tablespoons lime juice (I just squeezed two limes - might have been 3-4 TBS)
4 thai peppers, tops cut off
Sea Salt
� C. Sweet Chili Sauce (recipe
here) This is NOT Heinz sauce (shudder)
I put 4 whole thai peppers in for heat.
Put thighs in bottom of crockpot. Salt thighs on both sides. Mix all ingredients except sweet chili in a bowl and cover the chicken.
Cook on low for 6-8 hours depending on the size of the chicken pieces. Mine was done at about 5.5 hours and I have a big crockpot.
Before serving, stir � cup sweet chili sauce into chicken and sauce and mix.
Serve with coconut rice. ( 1 cup rice, toasted in oil, then cooked in one cup coconut milk & 1 cup chicken broth. When done, add half a bag of frozen peas, cover for a few minutes until they warm up. Serve chicken over rice.)