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.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Smother My Breasts (chicken breasts, mushrooms, and cheese)
- Corn-Crisped Chicken with Variations (using corn flakes, Kellogg's, 1970's)
- Caramel Chicken (not Grand Lux)
- Skillet Corn and Chicken (using cheddar cheese, broccoli, and corn soup)
- Shirley's Sauteed Sherry Chicken (serves 2)
- Slow Cooked Chicken and Corn Hash (crock pot)
- Grilled Chicken with Coconut Milk Marinade
- Stuffed Cornish Hen for One with Fruited Rice or Pecan Stuffing (1978)
- Creamy Chicken Stew with Vegetables That Are Supposed to be Good for You
- Panda Express Orange Chicken
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute