Thai Chicken over rice - BIG HIT!!

I've found several new recipes that I'm excited to try!!  Thai Chicken, Messy Lasagna, Jamaican Oxtail with Butter Beans and Cabbage Tamales.  I found all of these recipes on allrecipes.com  They're all dishes that are prepared completely in the pressure cooker in a very short time when compared to other methods of cooking.  I plan on making one a week.  Now that Tim is home most every night I'm cooking more so I need to make use of this pressure cooker and find a way to make it helpful to me.  

Tonight's new dish is Thai Chicken over rice.  I love Thai peanut sauce but this also has a lot of coconut milk which I wasn't sure about.  Neither Tim or I like the flavor of coconuts that much so I was worried it might be awful but it was worth a try.  After all, Tim usually eats anything I make even if I hate it so it rarely goes to waste.  

Turns out it was a HUGE hit!!!  Absolutely fabulous!!  It didn't taste of coconut at all but I think that gave it a wonderful creamy texture.  The peanut flavor was there but not overpowering at all.  I think it could have used a little more heat and maybe another vegetable in the sauce.  One of the reviews on allrecipes.com suggested using red bell pepper and baby spinach which sounds quite good and I think I'll be adding that next time.  

There is no rice in this picture because I was so excited to eat it I forgot to take a picture.  By the time I finished and went to take a picture Tim had eaten all the rice.  I had only made 3 cps of rice for the two of us.  I'll make fresh rice when we eat the leftovers.

THAI CHICKEN OVER RICE

·         1 ¼  cup hot salsa

·         ½  cup chunky peanut butter

·         1 can coconut milk – shake it before you open it

·         2 tablespoons lime juice

·         1 tablespoon soy sauce

·         1 teaspoon ginger

·         3 pounds skinless boneless chicken

·         ½  cup chopped peanuts, for topping

·         ½ cup chopped cilantro, for topping

·         6 cups cooked white rice

1.    Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, and ginger in the pressure cooker.  Set on Saute to heat the mixture just enough to warm up the peanut butter so it will blend in, then turn off Saute.

2.    Trim the chicken and cut each piece into 2-3 pcs.  Put the chicken in the cooker and make sure it’s all down in the sauce. 

3.    Place the lid on the cooker and using the Chicken setting, cook until chicken is very tender and sauce has thickened, approx. 20min.

4.    To serve, spoon white rice onto your plate, place 2-3 pieces of chicken on the rice and spoon the delicious sauce over all.  Garnish with peanuts and cilantro. 

http://allrecipes.com/recipe/213748/franks-favorite-slow-cooker-thai-chicken/  This link shows the original recipe with slow cooker directions