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Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

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

Details

Servings 4
Preparation time 20mins
Cooking time 180mins
Adapted from foodnetwork.com

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.


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