Ingredients
3 cups of rice
4 chicken breasts
3 cups of frozen corn
Salt and pepper
3 cups of chicken stock
3 cups of mild salsa
2 bell peppers diced
Preparation
Cook rice and set aside. In a large pot heat chicken
stock up with salsa and seasoned chicken breasts. On low
cook chicken in salsa and chicken stock for about
2 hours until
tender enough to pull chicken apart. In the last hour
of cooking your chicken add your veggies as well.
Serve over rice and enjoy!
Chef’s tips
For extra flavor add dollop of sour cream and some cheddar
cheese sprinkled on top. Some crushed multigrain
tortilla chips are
good crushed on top too.
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