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Post by ellise on Jul 22, 2005 18:29:03 GMT 10
1 tablespoon oil (or olive oil spray) 2 chicken thighs, skinned, boned, diced 1 large onion, diced 4 cloves garlic, minced 1 pkg (10oz) froz chopped spinach 1 can chicken broth, low-salt 3/4 cup salsa, medium 1/2 teaspoon jalapeno sauce 2 tablespoon chili powder 1/2 teaspoon cayenne pepper 1 can stewed tomatoes or- 1 can rotel diced tomatoes w/ chilies 1 bay leaf 2/3 cup raw brown rice (not instant)
Put oil in very hot pan, add chicken, onion and garlic. Stirfry rapidly till chicken is lightly browned & sealed on all sides. Put in 2.5 quart crockpot with all other ingredients. Add enough water to come within 1" of top. Cook on low all day. Whoever gets home from work first, stir it and check the water level. If you need to add more water, be sure and turn the pot to high. KEEP THE LID ON FIRMLY! Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup. Makes 4 servings.
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