Prep Time: 20 minutes
Cook Time: 4 hours on High, or 8 hours on Low
Serves: 5-6
Recipe type: Main Course
Cuisine: Thai
  • 1 TBSP extra-virgin olive oil
  • 3 boneless, skinless chicken breast halves (about 1 ½ pounds)
  • 2 medium yellow onions
  • 3 cloves garlic, minced
  • 2 TBSP minced fresh ginger
  • ¾ tsp crushed red pepper flakes
  • 2 celery sticks, diced small or coarsely chopped in the food processor
  • 2 carrots, peeled and diced small, or coarsely chopped in the food processor
  • One 15-oz can pumpkin puree
  • ½ cup apple cider
  • ½ cup fresh lime juice
  • ½ tsp kosher salt
  • ½ cup creamy peanut butter
  • 3 cups chicken stock
  • 3 TBSP rice vinegar
  • ½ cup finely chopped fresh cilantro
  • 1 TBSP corn starch
  • ½ cup heavy cream
  • 2 cups fragrant Jasmine rice (or regular long grain rice)
  • 4 cups cold water
  • 2 TBSP vegetable oil
  • 1 tsp kosher salt
  • ½ cup chopped cilantro
  • ½ cup thinly sliced scallions
  • ½ cup cashews or peanuts
  • ¼ cup julienned or thinly sliced Jalapeno peppers
  • Lime wedges
  1. Peel and thinly slice the onions, add to a medium bowl. Peel and mince the garlic, add to the bowl. Peel and mince the fresh ginger, add to the bowl. Set aside.
  2. Peel and dice the carrots or coarsely chop in a food processor. Set aside.
  3. Dice the celery or coarsely chop in a food processor. Set aside.
  4. Trim all the fat from the chicken breasts and cut it into bite size cubes.
  5. Heat the oil in a large nonstick skillet. Add the cubed chicken and sauté over medium high heat until slightly golden on the outside (about 3 minutes)
  6. Add the sliced onion, red pepper flakes and minced garlic and ginger to the skillet. Continue sautéing over medium high heat for another 3 minutes or until fragrant. Remove the chicken mixture from heat and add to the slow cooker.
  7. Add celery, carrot, pumpkin puree, apple cider, lime juice, salt, peanut butter and chicken stock to the slow cooker. Stir to combine.
  8. Cover and cook on Low setting for 8 hours or High setting for 4 hours. All the ingredients should be very tender at this point.
  9. Make the rice about 45 minutes before the food is ready: Add the jasmine rice to a bowl and fill it up with cold water, stir it around with your fingertips, drain all of the water; fill the bowl with more fresh water and repeat this couple of times. Drain all the water and add the rice to a 3-Qt nonstick saucepan. Add water, oil and salt. Bring it to a boil without covering the saucepan; stir, reduce the heat to low setting, cover the saucepan and cook for about 30 minutes, or until the rice is very tender. This rice will be sticky and perfect for this type of stew.
  10. Add the rice vinegar and ½ cup chopped cilantro to the slow cooker and stir to incorporate.
  11. In a small bowl whisk together the corn starch and heavy cream. Add to the slow cooker and stir to combine. Without covering the slow cooker, increase the heat to high and cook for about 10 minutes, or until the stew thickens.
  12. Serve the stew over sticky rice and add your choice of toppings.
Recipe by Persian Mama at