April 7, 2009
Chicken and rice, a la salsa verde and corn
2 cloves garlic
2 cups chicken broth
4 chicken thighs
2 cups plain, white rice
- Add 4 cups water to 2 quart pot, bring to boil. Add rice. Turn to simmer, cook gently for 20 minutes.
- Defrost chicken thighs.
- Saute onion and garlic, finely chopped
- Add 1 package frozen corn, salsa verde, 2 cups chicken broth, chicken thighs.
- Simmer for 20 minutes.
Serve over rice, with cheese and sour cream.