Photo: Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas Recipe
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.
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 224 reviews
By rcgeiger
Palm Harbor, FL
on June 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Quick, easy and tasty. Although I would like it to be spicier and have more sauce. I bought chipotle sauce (like tomato sauce from an Italian/Spanish market I go to and wanted to use it in a dish so I found this one online. Next time I will add more chipotle sauce, lime juice and maybe a little water. I don't usually eat thighs, but when you remove the skin for this dish and add all the seasoning the thighs taste really good.
By IchabodCraneSH
Lomita, CA
on June 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely loved this! Based on others' reviews I doubled the vegetable and the chipotle. I used a combination of thighs and breasts (breasts divided into thirds... both of which I browned prior to putting in the slow cooker. I tasted the rice while the chicken was cooking and was unimpressed...and I was bracing myself for diappointment. The final dish was terrific! Every taste from the chicken to the sauce to the avacado and cilantro worked so well together! Big problem is deciding how long I can wait until making this again...
By bhkrieger
Asheville, NC
on May 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this recipe. I did not have the canned chipotle peppers so I used chipotle hot sauce. It was great and my sons loved it too.
Read all 224 reviews