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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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in a stockpot, heat the olive oil over medium-high heat. stir in the onion and cook until softened, about 2 minutes. stir in chicken and cook for 3 to 5 minutes or until lightly browned. add the chicken stock, cumin and thyme leaves. bring to a gentle boil and then reduce heat and simmer for about 15 minutes. stir in the corn and celery and simmer for 5 minutes or until vegetables are tender. season with salt and pepper to taste, garnish with thyme, and serve hot.