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PdfJodi’s Chicken Albondigas
In a large mixing bowl, add rice, large egg, ground chicken, garlic, cilantro, cumin, salt and pepper. Using hands mix all ingredients until just combined. Roll ground chicken mixture into small meatballs, place on baking sheet and cover with plastic film. Place in fridge until ready to cook.
In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the onion and green chilies sauté until the softened. Add garlic, cook an additional minute.
Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
Carefully drop in albondigas, one by one. Cover and simmer for 20 minutes.
Serve with sliced avocado