Poached skinless boneless chicken thighs

4 Boneless, skinless chicken thighs, 5 to 6 ounces each. (may use chicken breast or chicken tenders allowing 5 to 6 ounces per person).

1.5 tsp of olive oil (may use canola oil)

2 C. Pepper and onion strips or slices (1cup each veggie, using unthawed frozen prepared is easiest).

1 C. low sodium chicken broth

1 C. water

1 C. Minute brown rice

1 tsp Curry powder (add more if you like curry)

1 tsp. Mrs. Dash Original or Table blend (we like the table blend)

1 tsp. Paprika (use smoked paprika for added flavor)

You may use frozen pre-measured chicken and veggies to speed up prep time. Make sure thighs are 165F internal temp at thickest point. Seasonings may be changed to your favorites. Smoked paprika adds flavor as does dash of cayenne pepper. Serve with side veggies of choice. Green beans go well with this dish.

Using a deep sided saute pan, heat oil for 1 to 2 minutes (do not get smoking hot). Add peppers and onions carefully (may splatter if frozen veggies used so be careful). Saute until thawed or just softend if using fresh peppers and onions. Add the chicken thighs. You may use frozen thighs but add an extra time to cooking time. Saute until lightly browned on each side. Add broth, water, spices, and rice. Cook until chicken thighs are thoroughly cooked (165F internal temp at thickest part of thigh). Taste liquid and adjust seasonings to taste. Bring to a bubbling simmer and cover. Simmer until internal temp of meatiest part of thigh registers 165F and meat is tender; about 40 minutes. Serve each thigh with 3/4 cup of peppers, onions and rice combined.

Serving Size: Makes 4 servings, one thigh each.

Number of Servings: 4

Recipe submitted by SparkPeople user OBNOT4LONG.