Chipotle-Lime Chicken Thighs
Looks like we have another blizzard coming!
We are blessed to be included in the “white zone”, where we’ll get about 14 to 16 inches of snow that will PEAK during the morning commute and offer a “1/4 mile or less” of visibility. I’m working from home tomorrow. Job (our darling little Min Pin) is just recovering from a sore paw, when the snow and salt on the ground messed with him a little too hard. At the moment, he is sitting blissfully ignorant of the fun that will be coming while we go for walks over the next couple of days.
The upcoming snow was just another reason why I was excited to debut our new slow cooker! This new addition to our kitchen was a lovely gift from my mother-in-law, and features a timer which gives us the luxury of not overcooking everything we put into it. This was a tasty recipe that Elysabeth found on the Food Network site, courtesy of Robin Miller, which featured a nice blend of comfort and heat. Elysabeth and I often disagree about light meat and dark meat when it comes to chicken, and I am happy that she was excited to eat the dark meat in this dish, which was incredibly tender and flavorful. We halved the 4 pounds of meat that the recipe called for, since we didn’t need so much, and omitted the carrots because we forgot to get them at the store. All in all, this was a rich, meaty, spicy, and satisfying dish that was a snap to put together. Please enjoy!
Chipotle-Lime Chicken Thighs (Serves 4)
Adapted from Robin Miller
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup lime juice
- 1 15 oz. can tomato sauce
- 2 chipotle chiles in adobo sauce, chopped plus 2 tbsp. adobo sauce
- 2 cloves garlic, minced
- kosher salt
- freshly ground black pepper
- 1 avocado, diced
- cilantro leaves, torn
- lime wedges
- Combine first 9 ingredients in slow cooker, and cook on low for 6-7 hours.
- Serve 2 thighs in bowls over rice, and garnish with avocado, cilantro, and lime wedges.