Coconut-Chipotle Chicken Thighs (DF)

This is one of my favs!  It's quick and it's tasty, the latter being the most important!  This is also a Dairy Free Recipe. I intended to cook this recipe in the crock pot but I still can't find it from the move so I just started it on top of the stove by browning my chicken thighs and then finished it in the oven so I didn't have to worry about it.  Definitely a go-to meal if you have the right ingredients on hand.


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

1. 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.
2. Add onions and bell pepper.  Cook for an additional 5 minutes, stirring occasionally.
3. Add tomatoes, lime juice, coconut milk, garlic and Chipotles in adobo.  Stir
4. 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.
5. This can be done on top of stove on low heat or in oven set on 300 degrees.

Crock Pot Method

1. 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. 
2. Add onions, garlic and bell pepper.
3. Add tomatoes, lime juice and coconut milk.
4. 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.