Warm up with a bowl of this comforting chicken soup that gets kicked up flavor from chicken thighs, crushed red pepper, tomatoes, green olives and rice.
cost per recipe: $12.15
The price is determined by the national average.
pounds boneless, skinless chicken thigh, cut into cubes
tablespoons vegetable oil
large onion, chopped (about 2 cups)
cloves garlic, minced
teaspoon crushed red pepper
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
can (14.5 ounces) diced tomatoes, undrained
teaspoon ground cumin
cup uncooked long grain white rice
cup pitted green olives, sliced
Season the chicken as desired. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often (Making sure the pot is hot before adding the chicken will help keep it from sticking). Remove the chicken from the saucepot.
Add the remaining oil to the saucepot and reduce the heat to medium. Add the onions, garlic and crushed red pepper and cook for 3 minutes.
Stir in the broth, tomatoes and cumin and heat to a boil. Stir in the rice and olives. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through and the rice is tender. Season to taste.