2) In a medium bowl, whisk together the tomato sauce, lime juice, chipotle chillies with sauce and garlic. Pour the mixture over the chicken.
3) Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve the chicken topped with diced avocado and coriander and garnished with lime wedges.
Jamaican rice and peas:
1) In a medium saucepan, combine the rice, coconut milk, water, beans, thyme and lime zest. Set the pan over high heat and bring to a simmer.
2) Reduce the heat to low, cover and simmer for 5 minutes, until the liquid is absorbed. Fold in the spring onions and season to taste with salt and pepper.