Make it Crockpot Recipes
- Carbohydrate 16.1010416797324 g
- Cholesterol 95.76 mg
- Fat 19.387258334332 g
- Fiber 1.33200001395123 g
- Protein 21.2916500011526 g
- Saturated Fat 5.33958916685227 g
- Serving Size 1 1 Serving (292g)
- Sodium 131.447083370247 mg
- Sugar 14.7690416657811 g
- Trans Fat 1.28160666677282 g
- Calories 326 calories
Step-by-step
- Saute onion, peppers, garlic and 1 tablespoon olive oil in skillet until partially cooked.
- Pour 2 cups orange juice in Vitaclay pot.
- Add the onion, peppers and garlic.
- Brown chicken with remaining olive oil.
- Add to Vitaclay pot.
- Add enough orange juice to cover chicken.
- Stir the pot so peppers & onions are all around chicken pieces.
- Put lid on Vitachef and set for 1 hour on soup setting.
- Check that chicken is cooked through and adjust time as required.
- Adjust salt, pepper and curry powder to taste.
- Mix coconut water and cornstarch in a cup.
- Add to Vitaclay and stir until slightly thickened.
- Serve over cooked rice.
- Top with coconut or a Chutney or cashew pieces as desired.
Thermal shock and vessel capacity dictate the success of this dish, rendering standard slow cookers problematic when moving components directly from a hot skillet. Clay pots like the Vitaclay require gradual heating to prevent cracking, meaning searing the chicken and vegetables in a separate skillet must be followed by transferring ingredients into a vessel that cannot handle rapid temperature swings. Thinly slicing the two cloves of garlic ensures they release aromatics evenly without burning during the initial three-minute sauté. Browning the twelve skinless thighs in batches prevents steaming, a crucial step for rendering fat before the meat enters the braising liquid. Fresh orange juice brings high acidity, which tenderizes connective tissue over the one-hour cooking cycle but demands careful reduction if substituting bottled juice with added citric acid. Whisking the three tablespoons of cornstarch completely into the one cup of coconut water avoids lump formation before the slurry contacts the simmering pot. Leftovers store safely in an airtight container for up to three days at 40 degrees Fahrenheit, though freezing separates the starch-thickened sauce, requiring gentle reheating on the stovetop with a splash of water to restore emulsion.
