This meal was really good. My husband loved it. It has some spice to it. If you aren’t a fan of spicy food add a little less adobo sauce. But I loved the flavor combination so much. It comes together very well. Yummy!
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs or boneless chicken breasts
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
Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs or breasts 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.
2 cups Jasmine Rice
1 (14-ounce) can coconut milk
1 1/4 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
1 tsp salt
In a medium saucepan, combine rice, coconut milk, water, beans, thyme, salt, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 20-25 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
Serve the chicken over the rice, topped with avocado and cilantro and garnished with lime wedges
*Adapted from Robin Miller