When you’ve been basically out of the house for three days at a blogging convention, the refrigerator tends to get depleted – thank goodness for leftovers.  which are now gone… Since it’s a cold (for July!) day, I decided to make a hearty chicken dish with my stockpile (and thrilled I can once more say that).
You see here the end result of two packs of frozen boneless, skinless chicken breasts from a Jewel $1.50/lb clearance (mostly thawed in the microwave, then browned in vegetable oil).  I tossed 2 cans chicken broth, 2 cans kernel corn, one diced tomatoes, three of those little cans of salsa verde and one large sliced onion into the pot, plus one large handful of brown rice and one of barley (there’s plenty of liquids and if you see the mix getting dry, add more broth or water).

I  added a jar of jalapeño slices for a little kick, but that certainly isn’t a requirement.  No salt or pepper because it all came together so well that even DH commented on how flavorful the dish was – and he’s the original salt first and taste later dude.

The bottom line:  Well, EE corn was free (those wonderful EE coupons from Jewel), chicken broth was a Walgreens low tax filler item, chicken was about $4,  EE diced tomatoes were also a Jewel freebie, while those cans of Herdez salsa were a Dominicks moneymaker.  EE barley was also a freebie…which leaves me paying for A HANDFUL OF BROWN RICE!

and dontcha hate when that happens?