My girls (of the chicken variety) are growing up and will be egg laying hens soon. Although they are now considered pullets, my teenage chickens are finding their grown up voices and developing the most comedic personalities.
I love to walk out into the yard and see those four brilliantly feathered girls line up by the chicken coop gate.
Little heads pressed against the fencing, patiently watching and waiting for any treats I might be bringing them. Pushing each other out-of-the-way so one of them can be first to greet me. And maybe the first to get a treat.
When I step through the chicken coop door they flutter around my feet making the sweetest coo and purring sounds. I’m usually smiling by this point. What can I say, my chickens warm my heart.
Speaking of chicken… one of my dear friends makes a fantastic Chicken Adobo and Chicken Long Rice. So heavenly, I keep begging her for the recipes. Of Filipino decent, my friend used to watch her Grandfather prepare these traditional dishes when she was little. She now prepares them for her family, and her extremely grateful friends.
One day soon, she’s promised to show me how she prepares her Grandfather’s food. There were never any recipes handed down, just delicious memories.
Until then, (because I’m of the curious sort and couldn’t resist) I decided to explore the flavors of the Philippines. The result… this fragrant and enticing Red Ginger Chicken.
Oh, and just to make things clear, my chicken girls will never see the inside of a Dutch oven or slow cooker. Urban farm pets, that will someday lay delicious eggs. 🙂
Red Ginger Chicken
8-10 chicken thighs
1 3 inch piece of fresh ginger, peeled
1 cup tomato sauce (a great way to use your canned tomatoes!)
½ cup Tamari (or soy sauce)
3 cloves garlic, smashed
Fresh ground pepper
Chopped fresh cilantro or green onions for garnish
Pre-heat the slow cooker on low.
Thick slice the ginger into 5-6 pieces. Whisk together the tomato sauce, tamari, garlic and ginger. Reserve.
Season the chicken pieces with pepper and brown on both sides. You’ll want to achieve a nice deep brown color on the chicken as this will give the chicken lots of flavor. Transfer the browned chicken pieces to the slow cooker.
Pour the sauce over the chicken and slow cook on low for about 5-6 hours or until the chicken has reached an internal temperature of 165F. Chicken thighs and legs work best in the slow cooker. Directions below for using chicken breasts.
When the chicken is done, transfer the chicken to a platter. Strain the *sauce through a mesh colander and ladle over the chicken. Serve over white rice and garnish with chopped fresh green onion or cilantro.
*To make a thicker sauce, heat the strained sauce in a small sauce pan. In a small bowl, mix together a spoonful or two of the heated sauce with about 1/2 teaspoon of corn starch. Then whisk that mixture back into the sauce pan and let it come to a boil for only a few seconds or until you’ve reached desired consistency.
If you want to use chicken breasts, Prepare the sauce and simmer covered, on low heat, for about 30 minutes. Take off the lid and if the sauce is too thin reduce over medium heat until you reach the desired consistency. Then ladle over grilled or pan seared chicken breasts and serve with white rice or coconut rice. Garnish with fresh chopped green onion or cilantro.
Check out these other mouth-watering chicken dishes!