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

Directions

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.

Ingredients

Jamaican Rice and Peas:
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

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.