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Name: Pollo Sudado with Coconut Rice and Sautéed Green Beans
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Colombian
Ingredients: 4 pound chicken thighs; 1 cup coconut milk; 1 pound green beans; 1 whole white onion; 3 clove garlic; 1 whole red bell pepper; 2 cup long-grain white rice; 2 tablespoon olive oil; 1 tablespoon lime juice; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon ground coriander; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper

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Pan-Seared Salmon with Tomato-Olive Tapenade, Sautéed Spinach, and Toasted Pine Nuts

Sun-Dried Tomato and Basil Stuffed Chicken with Roasted Rosemary Potatoes and Balsamic Glazed Brussels Sprouts

Cheesy Broccoli and Cheddar Bake with Almond Flour Breadcrumbs

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Pan-Seared Salmon with Tomato-Olive Tapenade, Sautéed Spinach, and Toasted Pine Nuts

Sun-Dried Tomato and Basil Stuffed Chicken with Roasted Rosemary Potatoes and Balsamic Glazed Brussels Sprouts

Cheesy Broccoli and Cheddar Bake with Almond Flour Breadcrumbs

Aloha Chicken Feast with Pineapple Glaze, Coconut Rice, and Stir-Fried Vegetables