| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
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
Instructions
- For the chicken: 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.
- 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.
Reviews
Really Good and easy to make. Used chipotle Tabasco since I didn’t have any chiles in adobo sauce on hand. I used black beans for the rice as this is also what I had. Loved the crunch of the sliced green onion in the rice! This recipe is a keeper.
We’ve been making this for years. Love how tender the chicken cooks up thanks to the lime juice. It’s a bit spicy for our kids, but they still eat small portions.
I have used it for several years as well. My boys love it and it feeds a crowd. I add breast meat as well.
I love this recipe and have used it over several years. It’s a winner at my house.
This was a huge hit in my house. I made it almost exactly as the recipe stated, I just bumped up the garlic in the sauce, and lime zest in the rice. The chipotle in adobo is plenty spicy, so the amount listed was fine for my household. Have already been “asked” to make it again!!
This recipe was easy to make and full of flavor.
Great flavors – different and spicy. I served this for dinner guests and everyone LOVED it!
I love this recipe with full flavors and bold taste. I do use brown rice and a dash of chinese 5 spice instead of salt and pepper. This time all I in pantry to use coconut cream instead of cocnut milk, but i diluted with rice water, Yummy
As advised I used extra Chipotle and veggies and before adding the (boneless skinless) thighs, I sprinkled them with McCormick Jerk seasoning then Pan seared them in very little olive oil along with the vegetables. (Used the high setting on crockpot and this dish was done in 3hrs) I used just plain brown rice and some small red beans. The sauce was explosively good and spicy! So I felt that the plain brown rice was a healthier version and didn’t need any more work.
This recipe was awesome! I doubled the chipotle peppers and garlic but that was the only adjustment. It was even better the next day!