| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chicken, Lhj, Soups & ste |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken, 3 lbs. cut |
|
|
up |
| 1 |
|
Chicken broth, 13 3/4 or 14 |
|
|
1/2 oz |
| 6 |
c |
Water |
| 1 |
c |
Onions, chopped |
| 3 |
|
Cloves garlic, whole |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Red pepper flakes |
|
|
STEW: : |
| 1 |
|
Tomatoes, 14 oz chope |
| 1/2 |
c |
Onion, minced |
| 1/4 |
c |
Green chilies, chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Chili powder |
| 1 |
|
Lime, cut in half |
| 1 |
|
Frozen whole-kernel corn |
|
|
10 oz |
| 1 |
c |
Cooked rice |
|
|
Lime slices, for garnish |
| 1/4 |
c |
Fresh cilantro, chopped |
INSTRUCTIONS
Make Soup: Combine all ingredients in Dutch oven. Bring just to boil,
reduce heat and simmer gently, 45 minutes. Drain, reserve soup and
chicken separately. Remove meat and dice, discard skin; cover and
refrigerate. Freeze soup 1 hour or refrigerate overnight; skim fat.
Make Mexican Stew: Comvine Soup Base, tomatoes, onion, chilies, salt
and chili powder in Dutch oven. Bring to boil, reduce heat and simmer
10 minutes. Squeeze juice from lime halves; add halves and juice to
Dutch oven with corn, rice and chicken. Simmer 5 minutes. Remove lime
halves. Garnish with lime slices and cilantro. Makes 10 cups. Per
serving: 345 Calories; 1g Fat (3% calories from fat); 9g Protein; 77g
Carbohydrate; 0mg Cholesterol; 3074mg Sodium NOTES : With this chicken
in the pot, you can also make another soup, Chinese Noodle. Make the
soup a day ahead and skim off the fat. Recipe by: LHJ Posted to
MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 20, 1998
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