Ingredients
2 T extra virgin olive oil
2 onions, cut in 1-1/2 inch pieces
2-1/2 pounds boneless, skinless chicken thighs, cut into 1-1/2" pieces
Kosher salt and freshly ground pepper
1 T minced, peeled, fresh ginger
5 cloves garlic, thinly sliced
1 jalapeno, sliced, plus more for serving
4 C packed cilantro leaves and stems
1/2 C roasted peanuts
2 tsp. packed brown sugar
1 T fresh lime juice
Steamed rice and sour cream or yogurt, for serving
Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-6 quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
In a food processor, pulse cilantro, peanuts, brown sugar and lime juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, top with sour cream or yogurt. Add peanuts, cilantro leaves & lime wedges, if desired.
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