Post by SkinnyCrockPot on Oct 20, 2011 15:53:28 GMT -5
Chipotle Lime Chicken With Jamaican Rice
Originally posted by Melissa Monroe McGehee
Adapted from Rachel Miller on Food Network.
Ingredients
• 1 large onion- cut into big chunks
• 1 large bell pepper- cut into big chunks
• 2 pounds skinless, boneless chicken thighs
• Salt and freshly ground black pepper
• 1 (15-ounce) can tomato sauce or diced tomatoes
• 1/4 cup lime juice
• 2 tablespoon minced chipotle chilies in adobo sauce with (or more- based on taste- will add heat and smokiness )
• 4 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for garnish
Directions
Arrange onion and bell pepper 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 chilies 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. Served over Jamaican Rice (recipes below) topped with diced avocado and cilantro and garnished with lime wedges.
Jamaican Rice:
• 2 cups instant brown rice
• 1 (14-ounce) can light coconut milk*
• 1 cup water (make sure you have right amount of liquid for rice/grain)
• 1 (15-ounce) can red beans, drained (optional)
• 1 teaspoon dried thyme (optional)
• 1/2 teaspoon finely grated lime zest
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper
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 (or longer for brown rice), until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
NOTES:
1. Be sure to get the fresh limes, avocado and cilantro. These ingredients really make this recipe pop.
2. If you don’t serve it over the rice, finish the dish by pouring a little bit of the coconut milk in your bowl once it is served. It will help counteract the heat.
3. If you want it hotter or less heat, adjust the chilies in adobo sauce. This is the first time using them and I will defiantly incorporate them into many more dishes. You can spell the roasted flavor.
*Note: Recipe modified to fit SCP guidelines.
Originally posted by Melissa Monroe McGehee
Adapted from Rachel Miller on Food Network.
Ingredients
• 1 large onion- cut into big chunks
• 1 large bell pepper- cut into big chunks
• 2 pounds skinless, boneless chicken thighs
• Salt and freshly ground black pepper
• 1 (15-ounce) can tomato sauce or diced tomatoes
• 1/4 cup lime juice
• 2 tablespoon minced chipotle chilies in adobo sauce with (or more- based on taste- will add heat and smokiness )
• 4 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for garnish
Directions
Arrange onion and bell pepper 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 chilies 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. Served over Jamaican Rice (recipes below) topped with diced avocado and cilantro and garnished with lime wedges.
Jamaican Rice:
• 2 cups instant brown rice
• 1 (14-ounce) can light coconut milk*
• 1 cup water (make sure you have right amount of liquid for rice/grain)
• 1 (15-ounce) can red beans, drained (optional)
• 1 teaspoon dried thyme (optional)
• 1/2 teaspoon finely grated lime zest
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper
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 (or longer for brown rice), until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
NOTES:
1. Be sure to get the fresh limes, avocado and cilantro. These ingredients really make this recipe pop.
2. If you don’t serve it over the rice, finish the dish by pouring a little bit of the coconut milk in your bowl once it is served. It will help counteract the heat.
3. If you want it hotter or less heat, adjust the chilies in adobo sauce. This is the first time using them and I will defiantly incorporate them into many more dishes. You can spell the roasted flavor.
*Note: Recipe modified to fit SCP guidelines.
