Prep 5 mins
Cook 45 mins
This was saved in my stash which I am trying hard to clean out. Originally found in the Dallas Morning News many years ago. The original recipe called for chicken pieces but you could use cooked chicken or turkey and add after the rice is cooked. Times are figured on the basis of using uncooked chicken pieces. It would take much less time if using cooked chicken or turkey. I hope the instructions are not to confusing.
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1 tablespoon olive oil
- 6 cups chicken stock (or chicken broth)
- 4 chicken breasts (or cooked chicken or turkey)
- 4 chicken thighs (optional)
- 1⁄2 cup brown rice
- 1 (10 ounce) package frozen corn
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 tablespoons picante sauce
- 1 (15 1/2 ounce) can diced tomatoes
- 1 (4 ounce) canchopped green chilies
- In a large dutch oven or soup pot, saute the onions and celery in the oil until soft. Add the chicken stock or broth, chicken pieces (if using) and the brown rice. If using cooked chicken or turkey, add now. If using the chicken pieces, simmer until chicken is tender, 20 to 30 minutes. Remove chicken and set aside to cool (again if using uncooked chicken pieces).
- Continue cooking for another 15 minutes. Remove chicken from the bones and add back to the stock along with the remaining ingredients.
- Heat through and adjust seasonings to taste.