1Place chicken thighs in a dutch oven and cover with water (approximately 4 cups) Cook over low heat until tender approximately 45 minutes. Cool, remove skin and bones and dice. Place back in the pot This could be done ahead of time-just debone, deskin, and dice chicken and place in freezer bag until ready to use. Also freeze broth in a separate freezer bag to save time.
2Cook rice in 2 cups of water until done
3When chicken is almost done, saute veggies in order given until crispy. Add cooked veggies and rice to chicken pot.
4Mix a small amount of the boxed chicken stock to cornstarch to disolve and add to pot, then add remaining stock. Salt and pepper to taste. Makes 4 servings