Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

By angelahon

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Ingredients

• Jamaican Rice and Peas:
• 1 cup sliced onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 pounds skinless chicken thighs
• Salt and freshly ground black pepper
• 1 (15-ounce) can tomato sauce
• 1/4 cup lime juice
• 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
• 2 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for garnish
• 2 cups instant white rice
• 1 (14-ounce) can coconut milk
• 1 cup water
• 1 (15-ounce) can red beans, drained
• 1 teaspoon dried thyme
• 1/2 teaspoon finely grated lime zest
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper

Preparation

Step 1

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.



In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.



Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.


Jamaican Rice and Peas:

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.