Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas
| Prep Time: 480 min | Serves: 8 |
| Cooking Time: 480 min | Yield: 1 serving |
Chicken slow-cooker dish with a Jamaican flare!
Ingredients
- 1 cup Onions
- 1 cup Celery (raw)
- 1 cup Carrot (raw)
- 4 lb Skinless Chicken Thighs
- 5 tsp Sea Salt
- 5 tsp Cracked Black Pepper
- 15 oz Tomatoe Sauce
- 1 tbsp Smoky Chipotle Chili
- 1 tsp Adobo Sauce
- 2 cloves Garlic Clove
- 1 med Avocado
- 1/4 cup Cilantro
- 2 fruit Limes
- 2 cups Instant Rice
- 14 oz Coconut Milk
- 1 cup Water
- 15 oz Red Kidney Beans
- 1 tsp Thyme, Dried
- 1 tsp Lemon Zest
- 1/4 cup scallions
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.
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.