Well by the time I got to snap a picture it was half gone then I went back & it was completely gone so let’s just say it was a hit.. I roasted 7 boneless skinless chicken thighs but you could use any kind of chicken. I seasoned the thighs with adobo seasoning and baked them at 350. In a large pot, I sautéed 1 small onion diced, 1 carrot diced & 1 stalk celery diced in a few T of olive oil. Then I added my chicken thighs and poured 1 qt. cold water just to cover the chicken, then I added 2 cans of rotel style tomatoes, 1 quart of chicken stock & 1T cumin, 1 T chili powder, 1 cup chopped cilantro. I covered and simmered 15 min & added 1 cup of (uncooked) rice. I cooked 15 min & removed my chicken & diced it & added it back in. I then added 5 thick slices of cooper sharp cheese and stirred until melted in. I cooked for about 10 more min. Use chicken breast & skip the cheese for THM this is also GF