Slow Cooker Chicken Korma With Coconut Milk

Recipe

Sancocho, a beloved Latin American stew, can include a variety of ingredients--chicken, seafood, and vegetables. Coconut milk makes this version rich and creamy.

Yields: 6 servings

Prep Time: 0 hours 15 mins

Cook Time: 0 hours 35 mins

Total Time: 0 hours 50 mins

1 medium sweet potato

6 c. canned chicken broth

2 skinless chicken thighs

2 tbsp. vegetable oil

2 large shallots, thinly sliced

1 serrano chile, seeded and thinly sliced

1 c. fresh or frozen corn kernels

1 ripe plantain, halved and sliced

1 can 14 ounce unsweetened coconut milk

2 plum tomatoes, seeded and sliced lengthwise

kosher salt

1/2 c. cubed avocado, tossed in lime juice

3 tbsp. chopped cilantro

1 lime, sliced

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Prick sweet potato a few times. Cook in a microwave on high 3 minutes, until partially cooked. Set aside to cool; peel and cut into 1/2-inch pieces.
Meanwhile, bring broth to a boil in a large stockpot; add chicken and simmer 15 to 20 minutes, until just cooked through. Remove chicken to a cutting board. Let cool, dice, then set aside. Discard bones.
In a small saucepan, heat oil and saute shallots and chile until soft, 3 minutes. Transfer to broth along with sweet potato, corn, and plantain; cook 10 minutes, until plantain is soft. Stir in coconut milk, tomatoes, and chicken. Season to taste. Simmer 5 minutes. Ladle into bowls and top with avocado, cilantro, and a squeeze of lime.

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