this came from the Food Channel - DEFINITELY for at home
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken breasts or thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 Tbsp minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
5 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 breasts or 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 and Peas:
2 cups instant white rice
1 (14-ounce) can coconut milk
1 cup water
1 (15-ounce) can red beans, drained
1 tspn dried thyme
1/2 tspn 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.
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken breasts or thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 Tbsp minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
5 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 breasts or 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 and Peas:
2 cups instant white rice
1 (14-ounce) can coconut milk
1 cup water
1 (15-ounce) can red beans, drained
1 tspn dried thyme
1/2 tspn 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.