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Dinner tonight…

April 7, 2009

Chicken and rice, a la salsa verde and corn

1/2 onion

2 cloves garlic

2 cups chicken broth

4 chicken thighs

2 cups plain, white rice


  1. Add 4 cups water to 2 quart pot, bring to boil. Add rice. Turn to simmer, cook gently for 20 minutes.
  2. Defrost chicken thighs.
  3. Saute onion and garlic, finely chopped
  4. Add 1 package frozen corn, salsa verde, 2 cups chicken broth, chicken thighs.
  5. Simmer for 20 minutes.

Serve over rice, with cheese and sour cream.


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