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 slow cookers (I recommend THIS one) 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 Stew
Serves 4-6
2 tbsp coconut oil
2 lbs chicken boneless & skin-less chicken thighs
2 bell peppers, cut up into 1” chunks
1 sweet onion, cut in 1” chunks
15 oz diced tomatoes
1/3 cup fresh lime juice
2/3 cup coconut milk
6 cloves garlic, chopped
1 individual Chipotle in Adobo, chopped, plus 1 tbsp sauce (less if you don’t want as much heat)
Additional Toppings: Avocado, more lime juice, chopped cilantro and more coconut milk.
Directions
Stove Method
- Season liberally chicken thighs with salt and pepper. Add oil to dutch oven or large pot and bring to medium-high heat. Add seasoned chicken thighs and brown on each side for 5 minutes. ( 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.
- Reduce heat to med-low. Cover and cook for 1 hour on top of stove or finish off in oven for 1 hour at 300 degrees F. After turning oven off, you can let it stay for a few more hours until we were ready to eat.
- 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 to slow cooker.
- In a small bowl, blend tomatoes, lime juice and coconut milk and chipotles in Adobo. Stir and pour into slow cooker.
- 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 of each serving.
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