Thai-Spiced Braised Chicken

• 2 cups water
• 1 cup chopped onion
• 1/3 cup julienne-cut peeled fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons Thai fish sauce
• 2 teaspoons freshly ground black pepper
• 2 teaspoons Thai chili paste
• 8 chicken thighs (about 3 pounds), skinned
• 1 (1-pound) bag baby carrots
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 3 garlic cloves, halved
• 1 (8-inch) stalk fresh lemongrass, cut in half lengthwise
• 1/2 cup coarsely chopped fresh cilantro
• 2 cups hot cooked jasmine rice
• 1/2 cup sliced green onions
• 4 lime wedges

1. Place first 12 ingredients in an electric slow cooker. Cover and cook on high 7 hours or until chicken is done. Discard lemongrass; stir in cilantro.
2. Place 1/2 cup of rice and 2 chicken thighs into each of 4 large bowls. Ladle 1 3/4 cups broth mixture over each serving; sprinkle with 2 tablespoons green onions. Serve with lime wedges.

water, onion, julienne, rice vinegar, fish sauce, freshly ground black pepper, chili paste, chicken, baby carrots, chicken broth, garlic, fresh lemongrass, fresh cilantro, jasmine rice, green onions, lime wedges

Taken from www.myrecipes.com/recipe/thai-spiced-braised-chicken (may not work)