| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; 2 to 2 1/2 pounds, Washed And Dried |
| 2 |
qt |
Chicken stock |
| 2 |
ts |
Sea salt; to taste |
| 1 |
md |
Carrot; peeled and chopped |
| 2 |
|
Leeks; cleaned and chopped |
| 1 |
|
Chayote; skin on, pitted and chopped |
| 2/3 |
c |
Shortgrain rice |
| 1 |
|
Lime; juiced |
| 6 |
tb |
Fresh epazote; finely chopped or mint |
INSTRUCTIONS
Combine the chicken with the stock in a soup pot. Bring to a boil, reduce
to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice
and cook 20 minutes longer. Cool the chicken in the stock. Lift out the
chicken and remove and discard the skin and bones. Shred the chicken and
return to the pot. Stir in the lime juice and epazote or mint and reheat
the soup. Serve hot. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved 10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 18:34:38 -0600
From: Pat Asher <asher@mcs.com>
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