Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

2017-08-24
  • Yield : 4 servings
  • Prep Time : 20m
  • Ready In : 20m
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Ingredients

  • 1 cup sliced onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 pounds skinless chicken thighs
  • Salt and freshly ground black pepper
  • One 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
  • One 14-ounce can coconut milk
  • 1 cup water
  • One 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

Method

Step 1

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

Step 2

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

Step 3

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.

Step 4

For the rice: 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.

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