CREAMY SOUTHWESTERN STYLE CHICKEN & RICE

• servings: PER SERVING (MAKES 5): 4

Ingredients

28oz boneless skinless chicken thighs

Seasoned with salt, garlic, onion, smoked paprika, chili powder

Southwestern Vegetable Rice:

280g basmati rice

2 cans Amy's southwestern vegetable soup (or any veggie soup of choice)

240ml chicken bone broth

1 tablespoon soy sauce

Salt, garlic and onion powder to taste

Chipotle sauce:

80g Mexican crema

60g 0% greek yogurt

35g 1% milk

5g honey

Pinch of salt

Splash of lime juice

Garnish with cilantro

2 tspns diced chipotle peppers in adobo

Directions

1. Add 2 cans of vegetable soup, chicken bone broth, soy sauce, seasonings of choice (go heavy on your favorite seasonings here) and rice to a large pot and mix. Bring to a boil, mix, and cover over low heat for ~15 minutes. Remove from heat, keep covered, and let sit for 10 minutes to finish cooking

2. Trim boneless skinless chicken thighs, then season equally with salt, garlic, onion, smoked paprika, and chili powder. I simply eye-ball the seasonigs here - add enough to completely coat each side of the chicken. If you'd prefer, mix each seasoning in a small bowl in even quantities before sprinkling over chicken. Alternatively, use Lawry’s seasoning salt or any all purpose seasoning you like

3. Air fry at 375 for 12-15 minutes. Once done, slice in to small pieces

4. Add Mexican crema, greek yogurt, milk, honey, salt, diced chipotle peppers, a splash of lime juice, and blend until completely smooth.

5. Assemble bowls: add southwestern vegetable rice, sliced chicken and sauce to equally portioned bowls, garnish with cilantro, and enjoy!