Prep Time: 10 minutes
Cook Time: 3-6 hrs
Yield: 6
2lbs chicken thighs
1/2c celery chopped
1 medium onion chopped
1 1/2c carrots chopped
3 limes
1 14.5oz can of tomato sauce
½ a can of Chipotles in Adobo sauce (add more or less depending on how spicy you like things)
A handful of fresh cilantro roughly chopped
2 avocados
Place the onions, celery, and carrots in the bottom of your crock pot. Remove the skin from the thighs before placing them on top of the vegetables. In a medium bowl combine the tomato sauce, chipotles, the juice of the 3 limes, and cilantro before pouring the mixture over the thighs. Cook on low for 6 hours or high for 3 hours.
Remove the thighs and vegetables from the pot, arrange them on a serving platter, and top with diced avocados.
Serve with red beans and rice.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Yield: 6
2 14.5oz can of red beans
2 cloves of garlic minced (pantry)
1 medium onion minced
¼ fresh cilantro roughly chopped
1 tbsp olive oil (pantry)
Salt and pepper to taste
In a medium pot heat the oil over medium high heat before adding the onions to sauté for 3-4 minutes before adding the garlic. Sauté the onions and garlic for an additional 2 minutes before adding the beans and cilantro. Reduce the heat to medium low and simmer for 20-25 minutes.
Serve over 2 cups of cooked white rice (pantry).
LauraLovingLife 