Remove stem from chile; cut chile in half lengthwise, and discard seeds.
Combine chile and vinegar in a blender, and process until smooth; set
aside.
Bring broth to a simmer in a large saucepan; add radish, and cook 5
minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5
minutes or until chicken is done. Stir in rice; garnish with cilantro, if
desired. Yield: 1-1/2 quarts (serving size: 1-1/2 cups).
Per serving: 400 Calories; 3g Fat (5% calories from fat); 35g Protein; 68g
Carbohydrate; 54mg Cholesterol; 727mg Sodium
Recipe by: Cooking Light, Jan/Feb 1995, page 71
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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