| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Brazilian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 2 |
md |
Shallots; finely chopped |
| 1 |
c |
Corn kernels |
| 2 |
|
Doves garlic; minced |
| 1/2 |
bn |
Fresh mint; leaves only, finely chopped |
| 3 |
tb |
White wine vinegar |
| 3 |
tb |
Extra-virgin olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 3 |
lb |
Chicken; up to 3-1/2 |
| 1 |
md |
Onion; coarsely chopped |
| 5 |
|
Plum tomatoes; peeled, seeded, and coarsely chopped |
| 1 |
|
Stalk celery; including leaves, coarsely chopped |
| 1/2 |
bn |
Cilantro; leaves only, finely chopped |
| 10 |
c |
Water |
| 3 |
lg |
Carrots; cut into 1/4-inch dice |
| 1/2 |
c |
Long grain white rice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
MINT-CORN SALSA
TOO HOT TAMALES SHOW #TH6199
In a small heavy skillet, heat the olive oil over medium heat. Add the
shallots and cook, stirring frequently, for 2 to 3 minutes, or until
softened and slightly golden. Add the corn and cook for 2 minutes, then add
the garlic and cook for 1 minute more, until it has released its aroma.
Remove from the heat and let cool. In a small glass bowl, stir the corn
mixture together with all the remaining ingredients for the Mint-Corn
salsa. Set aside, covered, in the refrigerator for 1 hour.
In a large stockpot, combine the chicken, onion, tomatoes, celery, and
cilantro. Add 8 cups of the water, cover, and bring to a boil over
medium-high heat. As soon as the liquid comes to a boil, reduce the heat to
low and simmer partially covered for 1 hour, skimming the fat and scum from
the top several times. Remove the chicken, strip the meat from the bones,
and discard the bones. Set the meat aside (according to taste, either
discard or cut the skin into strips and reserve). Strain the liquid through
a sieve back into a clean pan and discard the solids. Add the reserved
chicken meat (and skin, if desired), carrots, rice, salt, pepper, and
remaining 2 cups water to the pot and bring to a boil over medium heat.
Reduce the heat to low and simmer the soup partially covered, for 30
minutes more. Taste for seasoning and serve in warm bowls, garnished with a
mound of the salsa.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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