Is it just me, or does it seem like time is moving much faster than normal? I can’t believe that it’s already mid-February, yet it feels like the Christmas season just ended.
This seems like the busiest time of the year in my classroom – at least in my opinion! Valentine’s Day, our Olympic unit, and field trips have filled my days. Maybe THAT’S why it seems like time is racing!
We’ve been working on our guest room in the basement, and I am pleased to report that all of the drywall is finished, along with the taping on the walls! It’s amazing to me how much faster you can finish a bedroom than a bathroom.
I tend to fall into the same routines when we get really busy for dinner. We get home from the gym or get busy working on the house, and then throw in a pizza, or end up picking something up for dinner. One of my New Year’s resolutions was to cook more and plan out a weekly dinner menu, and I’ve stuck to it so far! It’s helped save money when grocery shopping, too, since I’m not just grabbing random things and am shopping with more of a direction.
I’ve made this Filipino dish before and had forgotten how much I loved it! It makes the house smell heavenly, and is so moist and delicious! We serve it over basmati rice, which is my favorite.
Recipe adapted from Slow Cooker Revolution.
- 1 can coconut milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1 tablespoon instant tapioca
- 2 bay leaves
- Salt and pepper
- 8 bone-in chicken thighs – we used 3 large breasts instead
- 2 green onions, sliced thin
- Cilantro, chopped
- Combine coconut milk, vinegar, soy sauce, garlic, tapioca, bay leaves, and 1 teaspoon pepper in slow cooker or Instant Pot. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours in a slow cooker, 70 minutes in an Instant Pot.
- Discard bay leaves and shred chicken. Stir and serve with or without rice (we’ve always served over rice). Sprinkle with green onions and cilantro. Enjoy!