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Recipe for... chicken recipes |
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Chicken Soup with Avocado and LimeThis recipe is rated : 0
Recipe Ingredients1 chicken (3 to 3 1/2 lbs) cut up1 celery rib thinly sliced 2 med carrots chopped 2 med onions sliced 1 lrg garlic clove minced 1 tsp salt 1 tsp whole cumin seeds crushed 1/2 tsp dried oregano 2 sm dried red chilies crushed 6 cup water 2 cup cut green beans 1 cup canned diced tomatoes or 2 medium tomatoes, seeded, chopped 1/4 cup chopped cilantro 1 lrg avocado peeled, seeded, thinly sliced Lime slices for garnish Cooking ProceduresIn a large stockpot, combine chicken, celery, carrots, onions, garlic, salt, cumin seeds, oregano, chilies and water. Bring slowly to a boil; cover, reduce heat and simmer until chicken is very tender, 2 to 2 1/2 hours.Remove chicken, discarding bones and skin. Cut meat into chunks; cover and refrigerate until needed. To remove fat from broth: Let broth to cool briefly; refrigerate several hours or overnight to allow fat to congeal on the surface. Remove and discard congealed fat. Bring defatted broth to a boil. Add green beans; cook, uncovered, for 5 minutes. Add chicken; reduce heat. Cook until heated through, 3 to 5 minutes. Taste; add salt if needed. Gently stir in tomatoes and cilantro. Ladle soup into warmed bowls; float 2 or 3 avocado slices and a slice of lime a top each portion. Serve at once. |
Excerpt from the wayback cook-book collection: |
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