MEXICAN FOOD FOR WEIGHT LOSS: MUSLOS DE POLLO EN SALSA ROJA

1. Add the tomatoes, garlic cloves, onion, jalapeños, 1/2 cup water, and seasonings to taste to a blender. Blend until smooth. 2. Chop and peel the chayote and carrots into 1 inch pieces. 3. Season the thighs to taste. 4. Lightly grease a pan with oil and add the seasoned chicken thighs skin side down. Cook for 6-7 minutes on each side or until golden brown. Remove the thighs. 5. Add the chopped chayote, carrots, and salsa roja. Add an additional 1/2-1 cup of water to the blender to remove the excess salsa and add it to the pan. Cover and cook the chayote and carrots for 6 minutes. 6. Add the chicken back into the pan and cover them with sauce. Cover and cook for 10-15 minutes or until the vegetables are cooked through. Add cilantro if you’d like but I ran out! 7. Serve 1 chicken thigh with 1/4 of the chayote and carrots and side of choice or enjoy alone!