This is one of my recent concoctions.
Ingredients
2 cups of brown rice, uncooked
1 package of boneless, skinless chicken thighs (about 6 in a pack)
2 cloves garlic, crushed/chopped
1/2 medium onion, diced
4 chicken bouillon (or 4 cups of chicken broth)
1 can Great Northern beans, drained
1 can Glory seasoned collards, drained (here's a coupon)
salt, pepper
Preparation
Ingredients
2 cups of brown rice, uncooked
1 package of boneless, skinless chicken thighs (about 6 in a pack)
2 cloves garlic, crushed/chopped
1/2 medium onion, diced
4 chicken bouillon (or 4 cups of chicken broth)
1 can Great Northern beans, drained
1 can Glory seasoned collards, drained (here's a coupon)
salt, pepper
Preparation
- Cook the 2 cups of brown rice in 4 cups of bouillon/chicken broth. Takes about 45 minutes.
- After the rice has been cooking for 15 minutes, cut the thighs into small bits and place into a 5-gallon soup pot with 2 Tbsp. of vegetable oil.
- Stir fry the thighs until nearly done. Then add the garlic and onion to the pot. Cook thoroughly until the chicken is no longer pink and the onions are tender.
- When the rice is fully cooked, add the rice and the remaining ingredients into the chicken pot. Heat through and stir well.
- Taste, then season with salt and pepper.
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