One pot dishes are my favorite. Easy, minimal clean-up, and all the flavors get to marinate together. This dish is inspired by my close friend I grew up with. She’s from Mexico and would make this all the time. I absolutely love it. So much garlic flavor and the potatoes add a delicious touch. I always forget how good chicken thighs are, so moist and tender. I purchased boneless, skinless thighs so I could get a good amount of protein in without too much fat. Hope you enjoy this dish as much as I do. Happy flexible dieting!
- 2lbs boneless skinless chicken thighs
- 2 cups brown rice
- 8 oz potatoes, cubed
- 1 tomato, chopped
- 1 small onion, chopped
- 4 garlic cloves, peeled and diced
- 4 cups low sodium chicken broth
- 1 tbsp olive oil
- 1/3 cup cilantro
- 1 tsp Adobo powder
- 1 tbsp garlic powder
- Salt & pepper to taste
Season chicken. Brown chicken on medium-high heat using olive oil. Remove and add in onion and garlic, cooking for about five minutes. If you need more liquid to cook the onion add a few tbsp of broth so you don’t have to up the fat using olive oil. Once onions are soft add in the potatoes and tomato and cook for 3 minutes. Add in the rice and then nestle the chicken thighs back in. Add the chicken broth, cover and cook for 20 minutes on medium heat then 10 more minutes on low heat. Check rice and if it’s done, fluff and enjoy!
Macros (for 1 thigh and 2/3 cup rice & potatoes, 6 servings): 352 calories, 13g fat, 31g carbs, 37g protein, 3g fiber