| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 1/4 |
c |
Whole allspice; tied in cheesecloth |
| 1/2 |
ts |
Crushed red pepper flakes |
| 4 |
|
Cloves peeled garlic; roughly chopped |
| 1 |
c |
Finely diced onion |
| 1 |
c |
Finely diced celery |
| 1 |
c |
Finely diced carrots |
| 2 |
c |
Peeled finely diced all-purpose potatoes |
| 3/4 |
lb |
Skinless; boneless chicken |
|
|
; breasts, cut into |
|
|
; 1-inch squares |
|
|
; about 1/4-thick |
|
|
Salt to taste |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Minced fresh mint |
| 2 |
tb |
Minced fresh cilantro |
INSTRUCTIONS
In a 4-quart saucepan, over high heat, bring the chicken stock,
allspice and red pepper flakes to a boil. Cover the saucepan, then
simmer, over low heat for 10 minutes.
Add the garlic, onion, celery, carrots and potatoes and simmer,
covered, for 30 minutes more or until the potatoes are tender.
Add the chicken and cook for 3 to 4 minutes, uncovered or until the
chicken is just cooked through. Season with salt to taste and discard
the allspice tied in cheesecloth. Remove the saucepan from the heat
and add the lime juice, mint and cilantro. Serve immediately.
Converted by MC_Buster.
Per serving: 141 Calories (kcal); 1g Total Fat; (16% calories from
fat); 5g Protein; 8g Carbohydrate; 0mg Cholesterol; 12885mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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