Adapted from a lunch favorite in Chile (Bob Coffin)
2 quarts GF chicken broth (used Emeril)
3 chicken thighs with skin trimmed to taste, cut into small chunks
1 cup cooked rice
1 or 2 small potatoes, cut to bite-sized pieces
1/2 cup whole-kernel corn
1 cup French-cut string beans
salt, onion and garlic as desired
Heat broth to boiling, then add the chicken pieces and potatoes and cook until chicken is tender, about 1/2 hour. Add rice, corn, and string beans and continue cooking for an additional 1/2 hour.
This recipe is very flexible. Substitute ingredients and proportions as desired.