Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas
chicken, tomato, beans, milk, rice, avocado, celery, carrots, onion, lime juice, scallions, sauce, garlic, cilantro, lime zest, thyme
Ingredients
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
Directions for Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas Recipe
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. 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.
Read the full directions on Food Network
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