Location: Decatur, GA, United States

Wednesday, December 31, 2008

Yummy Crock Pot Celebration!

Carrie turned 35 on December 18th, and to celebrate I cooked for her and baked her a cake. I made a Crock-Pot recipe and it was a big hit with Carrie. It is called Chipotle Lime Chicken and Jamaican Peas. It's a little misleading because the "peas" are actually kidney beans and they are mixed in a rice dish cooked in coconut milk. The rice was my favorite part of the meal. You garnish it all with sliced avocado and cilantro. I'll include the recipe- ENJOY and let me know if you make it and if it is a success for you and yours :)

I also baked her a cake this year complete with her favorite "Funfetti" icing. We had a great evening. Carrie is forever misplacing her keys (and phone and wallet and...) so I bought her a wireless key finder from Brookstone. It is so cool. You attach the litle fob on your keys- and then just hit the button on the base and your keys beep!

Chipotle Lime Chicken and Jamaican Peas

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.


Blogger Kindra said...

Happy Belated Birthday to Carrie! My hubby's favorite frosting is the funfetti as well. :)

December 31, 2008 at 7:00 PM  

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