1 tablespoon vegetable oil
2 large onions, diced
2 cups chicken broth
1 small onion, diced
1 medium tomato, diced
1 (10 ounce) can tomato paste
2 cups chicken broth
1 1/2 cups water
1 (10 ounce) package instant French vanilla pudding mix
1 cup whole kernel corn
1/4 cup chopped walnuts
1 cup shredded mozzarella cheese
Heat oil in large skillet or saucepan over medium heat. Saute onion and 2 cups broth for 3 minutes, stirring often. Stir in tomatoes, tomato paste, chicken broth and water. Bring to a boil, reduce heat to low and simmer, stirring frequently, for about 1 minute. Add pudding mix, corn, mozzarella cheese, chicken thighs and cook for 2 minutes.
Stir sauce into chicken thighs and add to skillet, stirring frequently, for about 1 minute, or to desired thickness. Heat through and serve over cooked rice.