Free Recipe Mexican Chicken-Lime Stew
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Mexican Chicken-Lime Stew Recipe
1 Whole chicken (3 lbs.); cut
-up
1 cn Chicken broth; (13 3/4 or 14
-1/2 oz)
6 c Water
1 c Onions; chopped
3 Cloves garlic; whole
1/2 ts Salt
1/2 ts Red pepper flakes
STEW: :
1 cn Tomatoes (14 oz); chope
1/2 c Onion; minced
1/4 c Green chilies; chopped
1/2 ts Salt
1/4 ts Chili powder
1 Lime; cut in half
1 pk Frozen whole-kernel corn;
-(10 oz)
1 c Cooked rice
Lime slices; for garnish
1/4 c Fresh cilantro; chopped
Mexican Chicken-Lime Stew Preparation
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@cybermill.com> on Feb 20, 1998
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