Chipotle Chicken, Peppers, and Onions in Coconut Milk over Wilted Greens

Chipotle Chicken, Peppers, and Onions in Coconut Milk over Wilted Greens (Serves 8-14)

My wife bought me the Taste of Mexico collection from Penzeys Spices for Valentines Day. I decided to cook my way through a Mexican cookbook to celebrate. The first main dish in The Mexican Slow Cooker by Deborah Schneider is Pollo en Crema con Chipotles. I took inspiration from Chef Schneider to create my own Chipotle Chicken, Peppers, and Onions in Coconut Milk over Wilted Greens. It was good the first day and the leftovers were even better.

Prep Time:
Cook Time: 6 hours

Ingredient list:

2 whole chickens (my two weighed 7 pounds)
2 large white onions
3 large jalapeno peppers
2 large poblano peppers
2 red bell peppers
1 can of diced tomatoes (mine were fire roasted and included green chilies)
1 or 2 cans of coconut milk
Minced garlic
Chipotle chili powder
Black pepper
Minced garlic

Ghee or clarified butter
1 big bunch of fresh greens (mine were a mix of kale, chard, bok choy, etc.)
Garlic powder

Directions: Remove any packages of liver, hearts, necks, etc. inside the chickens and save them to make broth. Rinse the chickens and cut them into halves with a pair of kitchen shears. Cut the halves into halves to create quarters. Arrange chicken pieces in slow cooker. Pour in one can of coconut milk. Dust the top layer of the chicken generously with about 1 tablespoon of salt. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 6 hours. Just before the 3 or 4 hour point, prepare the veggies. Peel the onions, cut them into halves, and slice the halves into thin, half-moon slices. Add to a large mixing bowl. Cut the ends off the jalapeno and poblano peppers and split them into halves. Remove the seeds and white pulpy parts and chop the pepper flesh into small pieces. Add to bowl. Split the red bell peppers into halves, remove the stems, seeds, and white pulpy parts. Chop the peppers into bite-size pieces and add to bowl. Mix veggies together. Dust with about 4 teaspoons of Chipotle chili powder, 1 tablespoon of salt, and 1 teaspoon of black pepper. After the chicken has cooked for 3 to 4 hours, you have a choice to make:  Separate the skin and bones from the meat or leave the skin and bones with the meat in the slow cooker and pick them out of the food while eating. I usually just pick the bones and skin out when I am eating. If you are feeding children, you should probably transfer the chicken from the slow cooker to a large mixing bowl, separate the meat from everything else, and return only the meat to the slow cooker. Add 4 tablespoons of minced garlic to the slow cooker, one tablespoon in each corner. Spread the veggies from the mixing bowl over the chicken in the slow cooker. Open the can of diced tomatoes and pour them over the veggies. Open the second can of coconut milk and pour it over the veggies and chicken. Cover the slow cooker again and let everything cook together until the chicken has been cooking at least 6 hours. If you took more than a few minutes to separate the chicken meat from the skin and bones, you might want to add an extra 30 minutes to the total cooking time.

When the chicken is ready, melt one or two tablespoons of ghee in a large skillet or wok over medium heat. Rinse greens and cut into bite-size pieces with kitchen shears. Add greens to hot ghee and dust with salt and garlic powder. Cover greens and let wilt for about 5 minutes. When done, transfer a serving of greens to a plate. Use a serving spoon to arrange chicken, veggies, and a little coconut milk broth from the slow cooker over the greens. Now eat and enjoy!

Notes: This recipe produces a lot of leftovers. When ready to eat leftovers, wilt greens as described in the directions, but once they are in the skillet or wok, add cold chicken, veggies, and coconut milk broth on top of the greens, cover and let them wilt and heat together for 7 to 10 minutes. When hot, transfer to plates and enjoy.

The Mexican Slow Cooker by Deborah Schneider is available in my online Store.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but runs out of stock occasionally. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

I use the OXO Good Grips Spring-Loaded Poultry Shears. See them in my online Store.

I have begun to use Pure Indian Foods Grassfed Organic Ghee and like it a lot. Check it out in my online Store.

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Chicken and Peppers in Coconut Milk


2 Responses to “Chipotle Chicken, Peppers, and Onions in Coconut Milk over Wilted Greens”

  1. Just wondering about coconut milk. Do you use lite or regular canned coconut milk? Could we also just use the lower calorie coconut milk in the health food milk section? I just worry about how fattening the regular canned coconut milk is.

    • Tom Denham says:

      Getting enough healthy fat is important, so I always want the full-fat, regular variety of coconut milk. Most people who try to lose weight don’t eat enough fat and consequently don’t absorb fat-soluble vitamins and frequently feel hungry. The lite-coconut milk is regular coconut milk with water added, so it is basically a bad deal.


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