Crockpot Chipotle Lime Chicken with Red beans and Rice

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.

 

 

 

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).

 

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