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Categories:
onion celery olive oil chicken stock chicken chicken thighs brown rice frozen corn cumin chili powder tomatoes
Viewed: 45 - Published at: 9 years agoIngredients
- 1 c. chopped onion
- 1/2 c. chopped celery
- 1 Tbsp. olive oil
- 6 c. chicken stock
- 4 chicken breast halves
- 4 chicken thighs
- 1/2 c. brown rice
- 1 10 oz. pkg. frozen corn
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 can of RoTel tomatoes, chopped
Method
- Saute' in oil the onions and celery until soft.
- Add stock, chicken and brown rice.
- Bring to a boil; reduce heat, cover and cook until chicken is tender (20-30 minutes).
- Remove chicken and set aside until cool; remove bones and shred.
- Add to stock along with remaining ingredients.
- Serves 6-8.
