Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

By á-3145

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.