| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pasta, Main dish, Ronzoni, Poultry, Soups | 8 | Servings | |
INGREDIENTS
| 12 | Chicken thighs; skinned | |
| 8 | c | Ready-to-serve chicken broth |
| 8 | c | Water |
| 1/2 | c | Chopped onion |
| 3 | Chiles serranos; seeded and cut into strips | |
| 1/2 | c | Finely chopped red pepper |
| 10 | oz | Frozen corn |
| 6 | oz | Fideos; uncooked |
| 1/4 | c | Chopped fresh cilantro |
| 1/3 | oz | Sason special condiment mix |
| 1/8 | ts | Ground black pepper |
INSTRUCTIONS
In large saucepan; stir together chicken; broth and water; heat to boiling. Reduce heat; simmer 45 minutes; or until chicken is tender. Remove chicken; cool. Remove chicken from bones; set aside. Add onion; chiles; red pepper and corn to broth; heat to boiling. Stir in uncooked pasta; cook; stirring occasionally; 6 minutes; or until pasta is just tender. Return chicken to broth; add cilantro; condiment mix and black pepper. Heat thoroughly. 9 servings about 2 c each. Prep Time: 25 min. Start to Finish: 1 Hr. 5 min. Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@bellatlantic.net> on Nov 16, 1998
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