| 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
A Message from our Provider:
“No one has been misunderstood like God”