We made this recipe while vacationing at Lake Powell. It was so great, everyone asked for the recipe! It was also really easy which was nice since during summer the last thing you want to do is slave over a hot stove.
4 lbs. bone in Free-range, organic chicken thighs
1 bunch of celery cut in 2 inch chunks
2 bags baby carrots
1 onion chopped
1 can tomato sauce
1/4 c. lime juice
1 chipotle chili & 1 tsp. adobe sauce (sauce chilies come in)
2 tsp. crushed garlic
* Layer chicken over veggies and top with tomato sauce, lime juice, chili and garlic. Sprinkle with Real Salt and pepper. Cook 3-4 hours on low heat or in crock pot. Top with fresh cilantro and lime wedges.
1 c. water
1 can coconut milk
2 c. organic wild or brown rice
1 tsp. thyme
1 tsp. Real Salt
1 can red beans (drained)
1/4 c. scallions
*Cook 45 minutes or until rice is light and fluffy.