3 pounds chicken pieces (mixture of dark and white meat)
1 tablespoon oil
4 potatoes, cubed
3 tomatoes, chopped
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup chicken broth
11/2cups coconut milk
1 tablespoon oil
4 potatoes, cubed
3 tomatoes, chopped
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup chicken broth
11/2cups coconut milk
Preparation
To reduce the fat, remove the skin from the dark meat.
In a skillet, brown the chicken in oil over medium-high heat.
Using a slotted spoon, transfer the chicken to the slow cooker and add the potatoes and tomatoes.
Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
Stir the broth into the skillet, then transfer the mixture to the slow cooker.
Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Stir in the coconut milk, and cook for an additional 30 minutes on LOW.
