Best 2 Slow Cooker Chipotle Lime Chicken Thighs And Jamaican Rice And Peas Recipes

**Taste the Fusion of Flavors: Chipotle Lime Chicken Thighs and Jamaican Rice and Peas**

Embark on a culinary journey that harmonizes the vibrant heat of Mexican chipotle with the aromatic essence of Jamaican rice and peas. This article presents two distinct recipes that, when combined, create a delightful and satisfying meal. The chipotle lime chicken thighs, bursting with a zesty blend of chipotle peppers, lime juice, garlic, and spices, offer a tantalizing contrast to the Jamaican rice and peas, a classic Caribbean dish infused with fragrant coconut milk, savory kidney beans, and aromatic herbs. These harmonious recipes will transport you to a world of bold flavors and exquisite textures, promising a unique dining experience that celebrates the fusion of two distinct culinary heritages.

Let's cook with our recipes!

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS

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

Provided by Robin Miller : Food Network

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 20

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

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

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS AND JAMAICAN RICE AND PEAS image

Categories Chicken

Yield 4

Number Of Ingredients 21

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
Rice & Peas:
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

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:

Choosing the right chicken thighs: Opt for bone-in, skin-on chicken thighs for maximum flavor and juiciness.
Preparing the chipotle paste: If you prefer a milder flavor, use only one chipotle pepper. For a spicier dish, add an extra pepper or two.
Marinating the chicken: Allow the chicken to marinate in the chipotle paste for at least 30 minutes, or up to overnight. This will help infuse the chicken with flavor.
Cooking the chicken: Place the chicken thighs in a single layer in the slow cooker. Cook on low for 6-8 hours, or until the chicken is fall-off-the-bone tender.
Making the Jamaican rice and peas: Use high-quality long grain rice for the best results. Rinse the rice well before cooking to remove any starch. Add the coconut milk, thyme, and allspice to the rice for a flavorful and aromatic dish.
Serving the dish: Serve the chipotle lime chicken thighs over the Jamaican rice and peas. Garnish with fresh cilantro and lime wedges for an extra pop of flavor.

Conclusion:

This slow cooker chipotle lime chicken thighs and Jamaican rice and peas recipe is a delicious and easy meal that is perfect for a busy weeknight dinner. The chicken is tender and flavorful, and the rice and peas are a flavorful and satisfying side dish. This recipe is sure to be a hit with your family and friends.