Mexican chicken-lime stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken (3 lbs.); cut up | |
| 1 | can | Chicken broth; (13 3/4 or 14 1/2 oz) |
| 6 | cups | Water |
| 1 | cup | Onions; chopped |
| 3 | Cloves garlic; whole | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Red pepper flakes |
| STEW: : | ||
| 1 | can | Tomatoes (14 oz); chope |
| ½ | cup | Onion; minced |
| ¼ | cup | Green chilies; chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Chili powder |
| 1 | Lime; cut in half | |
| 1 | pack | Frozen whole-kernel corn; (10 oz) |
| 1 | cup | Cooked rice |
| Lime slices; for garnish | ||
| ¼ | cup | Fresh cilantro; chopped |
Directions
SOUP BASE
1. 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.
2. 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@...> on Feb 20, 1998