This is my staple for when I find chicken thighs and/or avocados on sale. My husband is a little picky but he LOVES this, very tasty and I just love the fact that it can be made into another meal.
:: The first night is Chipotle-Lime Chicken Thighs with Jamaican Rice and Beans.
:: The second night is just as good Chicken Green Chili Straws with Jalapeno Honey Dip.
My modifications for Chipotle Lime Chicken Thighs…
- Celery/Carrots: can omit, just gives you more veggies
- Thighs: can use any chicken meat, on or off the bone, I love the tender dark meat in this recipe
- Garlic: can use jarred
- Chipotle in Adobo: can just use sauce, not chiles to lower heat level, or leave out, but makes a great taste! I freeze what I don’t use to do this recipe again.
- Avocado: optional, but really brightens and lightens up the taste
- Cilantro: can omit or use Ground Coriander, it is the seed of cilantro. So you could add 1 tsp. to the sauce!
- Rice: sub in Whole Gran Rice
- Coconut Milk: or for less calories, use light
Slow Cooker Chipotle-Lime Chicken Thighs with Jamaican Rice and Beans
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
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.
Jamaican Rice & Beans
- 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
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.
Here is meal 2 using the leftover chicken. I shred the chicken off the bone and store in fridge until I am ready to make this one. Below are my modifications…
- Sour Cream: omit, or I used about 2 oz’s of heated cream cheese, to keep it creamy
- Diced Green Chiles: substitute 2 T of salsa
- Cilantro: omit, or you can use 1 tsp of ground coriander
- Egg Roll Wrappers: I LOVE these, but you could subb and just use tortillas. I freeze what I don’t use.
- Sauce: is AMAZING!! Don’t change anything, except you could add one more tsp of rice vinegar if too sweet.
- Cooking Spray
- 1 1/2 cups cooked chicken thigh meat, chopped
- 1/2 cup sour cream
- 1/3 cup shredded Mexican cheese blend
- 1 (4-ounce) can diced green chiles
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 package egg roll wrappers
- 1 cup honey
- 3 tablespoons chopped pickled jalapenos
- 1 tablespoon cider vinegar
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.