Pulled Chicken Rice Bowls

Ingredients

• AmountIngredientEst. cost
• 600 g boneless skinless chicken thighs $5.29
• 400 g long-grain white rice, dry $1.00
• 1 can (796 mL) diced tomatoes $2.00
• 1 medium yellow onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1 tbsp tomato paste $0.10
• 2 tbsp soy sauce $0.15
• 1 tbsp brown sugar $0.06
• 2 tbsp vegetable oil $0.12
• 1.5 tsp smoked paprika $0.08
• 1 tsp ground cumin $0.05
• 0.5 tsp chili powder $0.05
• to taste salt and pepper $0.02
• Recipe total$10.47

Instructions

1. 1 Cook rice separately according to package directions. Set aside.
2. 2 Heat oil in a wide skillet or pot over medium-high heat. Add onion and cook 5 minutes until softened.
3. 3 Add garlic, smoked paprika, cumin, and chili powder. Cook 1 minute.
4. 4 Add tomato paste. Cook 1 minute.
5. 5 Add diced tomatoes, soy sauce, and brown sugar. Stir to combine.
6. 6 Nestle the chicken thighs into the sauce. They should be mostly submerged.
7. 7 Bring to a simmer. Cover and cook 25 minutes until chicken is very tender.
8. 8 Remove chicken and shred using two forks — it should fall apart easily.
9. 9 Return shredded chicken to the sauce. Simmer uncovered 5 minutes to thicken slightly.
10. 10 Serve over rice.

Nutrition per Serving

Estimated values per serving.