Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube

CARRIBEAN CHICKEN WITH RICE AND PEAS

• 1 cup chopped ONION
• 1 cup chopped CELERY
• 1 cup chopped CARROTS
• 4 pounds boneless, skinless CHICKEN THIGHS
• SALT and PEPPER to taste
• (1) 15 ounce can TOMATO SAUCE
• 1 LIME juiced
• 1 tablespoon chopped CHIPOTLE CHILES in adobo sauce
• 2 teaspoons chopped GARLIC
• GARNISH: avocado slices, cilantro, lime wedges

Spray non stick cooking spray in a slow cooker and arrange onion, celery and carrots in the bottom. Place the thighs on top and season with salt and pepper. In a large measuring bowl whisk tomato sauce, lime juice, chipotle peppers and garlic. Pour over chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Can also bake in the oven in a covered oven safe dish at 350 degrees F for about an hour and a half to 2 hours.

Serve over RICE AND PEAS:

• 2 cups INSTANT WHITE RICE
• 1 cup WATER
• (1) 14 ounce can COCONUT MILK
• (1) 15 ounce can RED BEANS, drained
• 1 teaspoon DRIED THYME
• 1 LIME, zested and juiced
• 1/4 cup chopped GREEN ONIONS
• SALT and PEPPER to taste

In a saucepan combine, rice, salt, pepper, coconut milk, water, beans, thyme, lime zest and juice. Bring to a boil, cover and reduce heat to low. Let simmer 5 minutes to absorb liquids. Uncover and fold in green onions.

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