Dutch Oven Chicken Paad Thai
By: Andy Johnson
Published: Wednesday, February 17, 2010 - 6:47pm

Ingredients




Oil

Garlic

Chicken, cubed

Curry

Ginger powder

Rice noodles

Bean Sprouts, whole

Red bell pepper, chopped

Green bell pepper, chopped

1/2 red onion, chopped
1 cup coconut milk
Cilantro, minced

Peanuts, crushed

Preparation

1 Heat dutch oven to about 350 degrees. 2 Saute garlic in oil. 3 Add chicken and braise, mixing in generous shakes of curry and ginger. 4 Soak the rice noodles in warm water according to package directions and set aside for later. 5 Add vegetables and half of cilantro. 6 Add noodles after vegetables begin to tenderize. 7 Add coconut milk and stir. 8 Let cook for 10-15 minutes until vegetables are tender, stirring often. 9 Serve with minced cilantro and peanuts. 10 Peanuts can be crushed by placing them in a plastic zip top bag, placing inside a kitchen towel and hitting with a hammer or meat tenderizer.

About


Tonight we had Missla's cousin over for dinner. They are a really cool couple and have a new baby girl and a six year old son. After dinner's revelry and merriment, we played "Qwirkle" a game much like Scrabble, but instead of making words, the tiles all have 6 shapes in 6 colors, and you line up the tiles in rows and columns. (Like colors in columns, like shapes in rows.) When you complete all 6 tiles in a row or column, it is a Quirkle, and is worth 12 points. I don't like to brag too much, but I got 5 Qwirkles and won the game.
Earlier in the day I had spent 7 hours building a sled with the scouts for our Klondike Derby race. I was pretty worn out, so I'm glad I picked something easy. This is a variation on the Shrimp Paad Thai that was featured earlier. I tweaked it just a little and I think it turned out better.