Add the chicken and spices right on top of the sauteed vegetables. There is no need to chop the chicken or sear it first. That is part of what makes this recipe so easy and perfect for busy weeknights!
Add the Broth and Bring to a Simmer
Add the chicken broth to the pot and bring the soup to a nice simmer. Depending on your stovetop, you might need to increase the heat to medium-high. Once the soup begins to simmer add the lid to the dutch oven and reduce the heat to low. Simmer the chicken for 20 minutes or until the chicken has cooked through and easily shreds with two forks.
Remove the Chicken and Shred
Pan-fried potatoes, Onions, and Smoked Polish Sausage
Fluffy Egg Cups: Your Go-To Breakfast Delight!
Hearty and Flavorful Ratatouille Recipe
Orange cream palette
BAKED LEGS WITH CREAM OF MUSHROOM
Breaking New: Chris Brown REVEALS LIST OF BIG CELEBRITIES INVOLVED IN DIDDY’S @BUS3! | DIDDY IS TAKEN DOWN!.dieuy
Shrimp with Garlic and Coconut Milk
This dish has been my go-to lately – made it like 4 times this month!
BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
