3 whole chicken breasts, skinned
3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired
Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.
Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic. Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.
Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces. Cook chicken 6 to 8 minutes or until browned, turning to brown evenly. Remove chicken from skillet and add to the slow cooker.
Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits. Pour broth over the chicken. Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker. Cover and cook on high setting for 1 hour. Decrease temperature to low setting and cook for 3 additional hours.
Remove the chicken from the cooker and cool for 10 minutes. Remove the chicken from the bones and return meat to the cooker. Stir in the lime juice.
To serve, place rice in serving bowls and pour soup over the rice. Garnish with the cilantro and radishes, if desired.