Spicy Lime Chicken Thighs with Coconut Rice and Beans might be a good recipe to expand your beverage repertoire. This recipe makes 6 servings with 787 calories, 69g of protein, and 34g of fat each. For $4.14 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up paprika, lime zest, green onions, and a few other things to make it today. It is brought to you by Faithful Provisions. This recipe is liked by 289 foodies and cooks. From preparation to the plate, this recipe takes approximately 8 hours and 15 minutes. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is amazing. If you like this recipe, take a look at these similar recipes: Grilled Thai-Style Chicken Thighs with Sweet-Spicy Dipping Sauce and Coconut Rice, Spicy Orange Lime and Cumin Roast Chicken Thighs, and Black Beans and Coconut-Lime Rice.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 480 minutes

Ingredients:

Equipment:

Cooking instruction summary:

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.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.

Step by step:

1. 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.

2. Pour mixture over chicken.Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

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

4. 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.

Nutrition Information: