Best 2 Slow Cooker Chipotle Lime Chicken Thighs And Jamaican Rice And Peas Recipes
Searching for a meal that combines the tantalizing flavors of chipotle and lime with the comforting warmth of Jamaican rice and peas? Look no further! In this delightful recipe, tender chicken thighs are bathed in a flavorful marinade of chipotle peppers, tangy lime, and a blend of aromatic spices, then slow-cooked to perfection, resulting in fall-off-the-bone tenderness. Accompanied by a vibrant and flavorful Jamaican rice and peas dish, this culinary creation promises an explosion of taste that will satisfy your cravings and leave you wanting more.
Here are our top 2 tried and tested recipes!
SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- 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.
SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS AND JAMAICAN RICE AND PEAS
Steps:
- 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. Rice & Peas: 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.
Tips:
- For the best flavor, use bone-in, skin-on chicken thighs. The bones add flavor to the broth, and the skin helps to keep the chicken moist.
- If you don't have a slow cooker, you can also make this dish in a Dutch oven over low heat for 6-8 hours.
- Feel free to adjust the amount of chipotle peppers and lime juice to taste. If you like a spicier dish, add more chipotle peppers. If you prefer a milder flavor, use less.
- Serve the chicken thighs with Jamaican rice and peas, or your favorite side dish.
- Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken thighs for up to 3 months.
Conclusion:
This slow cooker chipotle lime chicken thighs and Jamaican rice and peas recipe is an easy and delicious way to enjoy a flavorful and healthy meal. The chicken thighs are tender and juicy, and the Jamaican rice and peas are a perfect accompaniment. This dish is sure to be a hit with your family and friends.
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