Chipotle Lime Chicken & Carribean Rice

This is a great tasting and super easy to prepare combo with mostly stuff you probably have in the pantry. You may be tempted to use boneless chicken, but if you do, you’ll wind up with shredded chicken once you take it out of the crock.  Which actually doesn’t sound too bad now that i think about it.  It’d be kind of a spicy chicken stew to serve over the rice.

chipotle lime chicken

Chipotle Lime Chicken
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
· 2 tablespoon minced chipotle chiles in adobo sauce with 2 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 over rice (recipe below) and top with diced avocado and cilantro.

Ingredients
· 2 cups instant brown rice
· 1 (14-ounce) can coconut milk
· 1 cup water
· 1 (15-ounce) can red beans, rinsed and drained
· 1 teaspoon dried thyme
· zest of one small lime
· 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 mostly absorbed. Fold in scallions and season to taste with salt and pepper.

Plate:  California Poppies for the Santa Fe Railroad by Syracuse China

Posted by Mike on Thursday, June 17, 2010 at 06:06 PM
Filed in: Crock Pot • Entrees • Poultry • ◊ Permalink
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