Really easy.
Pack of chicken thighs, just fill my big pot up with 4 cups of chicken broth, garlic salt, minced onion, dill, chili powder, parsley, rosemary, about four chicken bullion cubes, pepper and salt to your taste.
Fill the rest of the pot up with water. Let simmer.
After about an hour take chicken out and let cool.
When cool, pull chicken off bone and shred, put it back in the pot and let simmer.
Just make instant rice and add to pot. Let it simmer.
For the cornbread, I used jiffy mix, but I added creamed corn, and a little bit of vegetable oil to make it smoother without adding the dairy. |