Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas Recipe

Name: Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 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

Servings: persons

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

1
Arrange onion, celery and carrots in bottom of slow cooker.
2
Season chicken thighs with salt and pepper and arrange over vegetables.
3
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic.
4
Pour mixture over chicken.
5
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
6
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.
7
In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest.
8
Set pan over high heat and bring to a simmer.
9
Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed.
10
Fold in scallions and season to taste with salt and pepper.

1257

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup sliced onion, 1 cup chopped celery, 1 cup chopped carrots, 4 pounds skinless chicken thighs, and more.

Yes, Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

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