I will list 2 different instructions: One for crock pots and the other for cooking on stove (or oven).
I love Chipotle in Adobo! Warning, very SPICY!! I didn't use the seeds but if you are wanting a kick, leave them in. The coconut milk is such a wonderful compliment to the heat and adding more at the end really does the trick. You can also use bone-in chicken thighs but I would remove the skin and cook for a bit longer.
This would also be nice with some Cauliflower rice but was great by itself and it's even better the next day! Enjoy!
Coconut-Chipotle Chicken Thighs
Serves 4-6
2 tbsp coconut oil
2 lbs chicken boneless chicken thighs
2 bell pepper, cut up into 1'' chunks
1 sweet onion, cut in 1'' chunks
15 oz can of diced tomatoes
1/3 cup lime juice
2/3 cup coconut milk
6 cloves garlic, chopped
1 Chipotle in Adobo Sauce, chopped, plus 1 tbsp sauce (less if you don't want as much heat)
Toppings: Avocado, more lime juice, chopped cilantro and more coconut milk.
Stove Method
- Season liberally with salt/pepper and brown chicken thighs in coconut oil in a dutch oven or big pot. You are not trying to cook chicken thighs all the way.
- Add onions and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- Add tomatoes, lime juice, coconut milk, garlic and Chipotles in adobo. Stir
- Cover and cook for 1 hour on low to med-low heat on top of stove or finish off in oven for 1 hour on 300 degrees. I then turned oven off and let it stay for a few more hours until we were ready to eat.
- This can be done on top of stove on low heat or in oven set on 300 degrees.
Crock Pot Method
- Place chicken thighs in bottom of crock pot. You can place coconut oil on bottom of crock pot if desired. Season liberally with salt & pepper.
- Add onions, garlic and bell pepper.
- Add tomatoes, lime juice and coconut milk.
- Cover and cook on low for 6-8 hours or 2-4 hours on high.
Serve in bowls and squeeze just a bit of lime over dish and add chopped cilantro and avocado and pour about 1 tbsp of coconut milk over top for each serving.
I keep coming back to this recipe-- love it. Just wanted to let you know since there are NO comments on this recipe!!!
ReplyDelete@dallsmamaof2, this is a great recipe! I love the heat from the Adobos as well as the sweetness from the coconut milk! I am putting this on the menu for next week, so glad you are enjoying it!
ReplyDeleteThis sounds delicious! Can't wait to try it out.
ReplyDelete