Ingredients Jump to Instructions ↓

  1. 50g sliced onion

  2. 50g chopped celery

  3. 75g chopped carrots

  4. 1kg skinless chicken thighs

  5. 1 (225g) jar tomato sauce

  6. 30ml lime juice

  7. 1/2; tbsp minced chipotle chillies in adobo sauce, with

  8. 1/2; tsp sauce from tin

  9. 1 cloves garlic, minced

  10. 1 avocado, diced, for garnish

  11. 10g chopped fresh coriander leaves, for garnish

  12. Lime wedges, for garnish

  13. 450g white rice

  14. 1 (400g) tin coconut milk

  15. 480ml water

  16. 1 (450g) tin red beans, drained

  17. 1 tsp dried thyme

  18. 1/2; tsp finely grated lime zest

  19. 40g chopped spring onions

  20. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Slow cooker chipotle-lime chicken thighs Jamaican rice and peas 1) Arrange the onion, celery and carrots in the bottom of a slow cooker. Season the chicken thighs with the salt and pepper and arrange over the vegetables.

  2. In a medium bowl, whisk together the tomato sauce, lime juice, chipotle chillies with sauce and garlic. Pour the mixture over the chicken.

  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve the chicken topped with diced avocado and coriander and garnished with lime wedges.

  4. For the Jamaican rice and peas:

  5. 1) In a medium saucepan, combine the rice, coconut milk, water, beans, thyme and lime zest. Set the pan over high heat and bring to a simmer.

  6. Reduce the heat to low, cover and simmer for 5 minutes, until the liquid is absorbed. Fold in the spring onions and season to taste with salt and pepper.


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