Slow cooker chipotle-lime chicken thighs with Jamaican rice and peas

Slow cooker chipotle-lime chicken thighs with Jamaican rice and peas

  • Preparation Time20 mins
  • Cooking Time180 mins
  • Serves4
  • DifficultyEasy

For the chipotle-lime chicken

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
2kg skinless chicken thighs
Salt and freshly ground black pepper
1 (450g) tin tomato sauce
60ml lime juice
1 tbsp minced chipotle chillies in adobo sauce with 1 tsp sauce from tin
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh coriander leaves
Lime wedges, for garnish

For the Jamaican rice and peas

2 cups instant white rice
1 (400g) tin coconut milk
240ml water
1 (450g) tin red beans, drained
1 tsp dried thyme
1/2 tsp finely grated lime zest
1/4 cup chopped green onions
Salt and freshly ground black pepper
Chipotle-lime chicken:
1) Arrange the onion, celery and carrots in the bottom of a slow cooker. Season the chicken thighs with the salt and pepper and arrange over the vegetables.

2) In a medium bowl, whisk together the tomato sauce, lime juice, chipotle chillies with sauce and garlic. Pour the mixture over the chicken.

3) Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve the chicken topped with diced avocado and coriander and garnished with lime wedges.

Jamaican rice and peas:
1) In a medium saucepan, combine the rice, coconut milk, water, beans, thyme and lime zest. Set the pan over high heat and bring to a simmer.

2) Reduce the heat to low, cover and simmer for 5 minutes, until the liquid is absorbed. Fold in the spring onions and season to taste with salt and pepper.

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