Slow Cooker Chipotle Lime Chicken Thighs Jamaican Rice And Peas Recipes
JAMAICAN RICE AND PEAS
Steps:
- Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.
SLOW COOKER CHILE-LIME CHICKEN
An easy chile-lime chicken recipe for the slow cooker. Great with seasoned rice and veggies as a side.
Provided by crowefoot
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
- Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 15.8 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 609 mg, Sugar 7.7 g
CHIPOTLE-LIME CHICKEN THIGHS
After plates are scraped clean, this stellar meal keeps on giving. Use the chicken bones to make your own stock, and freeze the remaining chipotle peppers and sauce for a smoky Sunday chili. - Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl., Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight., On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.
Nutrition Facts : Calories 209 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
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