We tried this a few days ago and we all liked it. It has the kind of spice that does not taste that hot with the first bite, but then it sort of sneaks up on you.
It is pretty much a one-pot meal, except for the rice or what-have-you to go with it.
I served it with leftover basmati rice, and garnished with a couple of diced avocados mixed with some cilantro chutney I had made the day before.
Cheers!
Carolyn!
CHIPOTLE-LIME CHICKEN THIGHS
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
2 pounds skinless chicken thighs (bone-in, about 8)
Salt and freshly ground black pepper
about 8 oz tomato sauce
a few TBS lime juice (if you are juicing fresh limes, first zest them and use the zest as well, yum!)
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
2 avocados, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
Arrange onion, celery and carrots in bottom of slow cooker. (I made a layer of each) Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, stir 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 garnished with avocados, cilantro and lime wedges.
It is pretty much a one-pot meal, except for the rice or what-have-you to go with it.
I served it with leftover basmati rice, and garnished with a couple of diced avocados mixed with some cilantro chutney I had made the day before.
Cheers!
Carolyn!
CHIPOTLE-LIME CHICKEN THIGHS
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
2 pounds skinless chicken thighs (bone-in, about 8)
Salt and freshly ground black pepper
about 8 oz tomato sauce
a few TBS lime juice (if you are juicing fresh limes, first zest them and use the zest as well, yum!)
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
2 avocados, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
Arrange onion, celery and carrots in bottom of slow cooker. (I made a layer of each) Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, stir 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 garnished with avocados, cilantro and lime wedges.
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