Friday, June 6, 2008

Chipotle-Lime Chicken with Jamaican Rice and Peas

I was really excited to try this recipe for Slow Cooker Chipotle-Lime Chicken Thighs and Jamaican Rice and Peas from the Food Network's show Quick Fix Meals with Robin Miller. I love the concept for the show: cook once, and use the results for two unique meals. Sounds great. But I'm slowly becoming disappointed with the show. The recipes sound good. As I watch the show, I can't see a thing that would be wrong with a recipe but when I prepare it, the results are anywhere from horribly bland to just plain horrible. Tonight's meal is the perfect example. Looking through the ingredient list, there really should be flavor: chipotle chiles, lime juice, coconut milk ... The results weren't *bad*, just really bland and so not worth the effort. Hopefully tomorrow's Chicken-Green Chili Straws with Jalapeno-Honey Dip will make it all worth while.

We'll see.

Chipotle-Lime Chicken with Jamaican Rice and Peas
Recipe courtesy of Robin Miller

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk 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 half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

Jamaican Rice and Peas

2 cups instant white rice
1 (14-ounce) can coconut milk
1 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

1 comment:

Anonymous said...

I'm from Louisiana, so I double the peppers almost every time I cook anything. The Slow-Cooker Chipotle Chicken dish is quite good if you double the suggested amount of chipotle chilies and lime juice, and then add a couple jalapeño or serrano peppers in with the vegetables. Add the peppers and it won't be bland, and it is still easy and fast. You just might want to serve it with a glass of milk.