This is a quick and nutritious one pot meal that is on the table in a little over half an hour.
Total time: 35 to 40 minutes
2 tbsp olive oil
1 package of boneless/skinless chicken thighs
1 medium yellow onion – halved and thinly sliced
1 tbsp garlic powder
1 – 15.5 oz can of great northern beans
1 large bunch of rainbow chard – washed, stemmed and roughly chopped
1 package of andouille sausage
1 – 14.5 oz can of diced tomatoes (I used Wegman’s diced tomatoes with garlic and onion)
1/2 cup of cold water with tbsp of cornstarch dissolved in it
Pat chicken dry with a paper towel and season with salt and pepper. Heat oil until shimmering and carefully place chicken thighs. Brown for five minutes.
When the chicken easily lifts from pan, flip the pieces over and add onion slices
Slice andouille links in half and and then slice into half moons. Add to pan and cook for another 5-8 minutes.
Add the tomatoes, swiss chard and beans. Season with garlic powder.
Cover with lid and simmer on medium/low heat for 20 to 25 minutes. Thicken with water/cornstarch mixture for another 2 minutes and serve.
Magilla rating: 9
Mom rating: 9