SLOW-COOKER CARIBBEAN CHICKEN WITH RICE AND PEAS with Amy’s Louisiana Kitchen

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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