I have had a long day of running around with my Mother (even at $3.15 per gallon)!!!!! When I got home at 5:30 I was (like many of you) trying to figure out what to make for supper).  I of course immediately thought, well it’s Friday night!  Then the next thought was I’m tired, I’ve been running around all day, it’s 5:45 now, nothing really sounds good to eat so now what?  Well as you can see these were all just “thoughts” and good reasons to not cook, or to focus on good nutrition much less wonder what the point count would be.  So I had to stop and say “self!!!! What are you really up to?

 

This is how the following dinner was conceived.  I hope you make it and enjoy it as much as we did.  In less than 45 minutes we were eating.

 

You will need the following:

 

2 to 4 chicken thighs, skinless, with bone (tastier with bone in)

salt and pepper

a sprinkling of Adobe (see picture), optional but very good

1 medium onion, sliced

1 to 2 sliced bell peppers, any color or combination you want

(I always have frozen bell pepper slices in the freezer)

1 teaspoon olive oil

1 cup converted rice

handful of chopped fresh parsley or cilantro

2 teaspoons butter

 

In a skillet (pre-heated) add 1 teaspoon of olive oil

While heating up:  sprinkle your chicken with salt, pepper and adobe (you can find in the Mexican section of the grocery store).  Add chicken to the skillet and brown on each side.  Remove and set aside.

 

In the skillet, add the onions and bell peppers, season with a little salt (this brings out the moisture and adds flavor).  Saute about 2 minutes to bring out the flavor.  If the pan seems too dry add a little water (tablespoon at a time). Add the chicken on top (see picture).  Cover and cook for approximately 20 minutes or until the chicken is done.

 

While the chicken is cooking.  Bring 2 cups of water to boil, add the rice, cover and cook for 15 minutes).  NO PEAKING!!! Just before serving add the chopped parsley and  butter.

 

After the timer goes off, let the chicken set in the pan with the lid on for any carry over cooking while you get your table set.  Serve with rice (see picture).  Yum!  

 

For Points figure this way.  If you have 2 thighs and 1/2 cup of cooked rice the point count is 8 points.  Remember that the size of the thighs is important.  This point count is general based on normal size chicken thighs. You can’t have “turkey” size thighs!!  I can’t be more specific  because of the different sizes available.  You could weigh (after they are cooked and the bone is removed) and figure it out.