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Macros 1 serving (3 in total): 652 calories, 79C, 20F, 42P
500-600g chicken thighs skinless boneless
3 bell peppers
3 onions
3 carrots
200g tomato sauce
300-500g chicken stock
180g reis
seasoning chicken:
11/2 tsp smoked paprika, 1tsp each onion powder, garlic powder, chili powder, salt, black pepper
Directions:
Add thighs into a bowl and add all the seasonings and mix until coated. Chop up all vegetables. Start by frying the chicken in a bit of oil on medium-high heat for 2 minutes on each side. Remove the chicken, add 10g of oil, and add the vegetables. Fry them for 7-10 minutes, stirring occasionally.
Now add rice, tomato sauce, and 300g of the stock, save a bit for later. Add the chicken back, close the lid, and led it simmer on low-medium heat for 30 minutes. Check every 10 minutes if the pan has still liquid and add in more stock if the bottom is dry. After the rice is fully cooked, remove the pan from the heat, chop up the chicken into bite-size pieces, and add it back into the pan. Mix everything and distribute evenly into 3 meal prep containers. Done!
00:00 Chicken and vegetables prep
02:02 Ad (LMNT)
03:12 Cooking everything
04:57 Macros
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