Spicy Lime Chicken Thighs with Coconut Rice and Beans

Ingredients

FOR THE CHICKEN:

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 chili powder

1 tablespoon paprika

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 avocado, diced

1/4 cup chopped fresh cilantro leaves

Lime wedges, for garnish

FOR THE RICE AND BEANS:

2 cups instant brown 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 green onions

Salt and freshly ground black pepper

Instructions

FOR THE CHICKEN:

Put 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, and spices 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.

FOR THE RICE AND BEANS:

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Place 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.