<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3lmr9l_0wBpLkRE00" alt="https://img.particlenews.com/image.php?url=3lmr9l_0wBpLkRE00" width="1100" height="733" ><figcaption>by Jenny Underwood</figcaption></figure><ul><li>1 pound chicken breast or boneless thighs, cut into 1/2-inch pieces</li><li>In a heavy pot, melt fat over medium heat. Then, sauté chicken until slightly crispy.</li><li>Add onion and pepper, and cook until onion is translucent.</li><li>Add rice, tomato sauce, corn, and chicken broth. Bring to a boil, then simmer on low until rice is done.</li><li>Add cream cheese and cheddar cheese, and stir to melt and combine. Serve with cornbread or tortilla chips. Note: Add hot peppers or diced tomatoes in place of tomato sauce or juice. This stew has the tendency to absorb lots of liquid, so you may need to add extra liquid to get the thickness you prefer.</li></ul></div></body>

Mountain View, CA

NewsBreak

How to Make Chicken Soup from Scratch

1 pound chicken breast or boneless thighs, cut into 1/2-inch pieces. In a heavy pot, melt fat over medium heat. Then, sauté chicken until slightly crispy. Add onion and pepper, and cook until onion is translucent. Add rice, tomato sauce, corn, and chicken broth. Bring to a boil, then...