Ingredients
3
bone-in chicken breasts, skinned
3
bone-in chicken thighs, skinned
1
tablespoon salt-free Caribbean rub
4
teaspoons vegetable oil
1
medium onion, chopped (1/2 cup)
1
teaspoon finely chopped garlic
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
tablespoon adobo sauce (from can of chipotle chiles)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup unsweetened coconut milk (not cream of coconut)
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons fresh lime juice
Hot cooked rice
Fresh cilantro leaves
Finely chopped radishes
Lime wedges
Preparation
Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned. Transfer chicken to slow cooker.
Add 1 cup of the broth to skillet, scraping to loosen browned bits. Pour over chicken. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
Remove chicken from slow cooker to plate; cool 10 minutes. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice. Serve soup over rice; garnish with cilantro, radishes and lime wedges.
