5 boneless, skinless chicken breast halves
4 boneless, skinless red potatoes
1 tablespoon vegetable oil
1 cup water
1/2 teaspoon salt
2 tablespoons milk
1/4 teaspoon vegetable oil
1 (14.5 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup extra virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons paprika
5 tablespoons chicken bouillon granules
4 large carrots, diced
1 large onion, diced
2 (8 ounce) cans chicken broth
1 1/2 cups uncooked, white rice
Prepare rice according to package directions, but using a rice cooker.
Place chicken in a large pot with enough water to cover. Bring to a slow boil, then cover, and cook until fork tender.
Add 1/3 cup water, salt, milk, oil, chicken soup, chicken broth, olive oil, and flour to rice; simmer over low heat for 30 minutes.
Season chicken with lemon juice, paprika, chicken bouillon granules and chicken bouillon flakes; simmer for 5 minutes. Season with flour; stir.
Place cooked chicken, chicken broth, corn, onion and carrots in a large skillet over medium heat. Add liquid from chicken stock to skillet; cover, reduce heat to low, and simmer for 15 minutes. Optional: Fill with cooked rice and fill mixture with corn, vegetables and lemon juice.
When rice and vegetables are cooked, stir in chicken broth mixture and lemon juice. Continue mixing, adding more water as necessary, until well blended; serve.
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