Mexican Chicken Lime Stew - cooking recipe

Ingredients
    1 (3 lb.) chicken, cut up
    1 (13 3/4 or 14 1/2 oz.) can chicken broth
    6 c. water
    1 c. chopped onions
    3 whole garlic cloves
    1 tsp. salt, divided
    1/2 tsp. red pepper flakes
    1 (14 oz.) can whole tomatoes, chopped
    1/2 c. minced onion
    1/4 c. chopped green chilies
    1/4 tsp. chili powder
    1 lime, halved, plus squeezed juice
    1 (10 oz.) pkg. frozen whole kernel corn
    1 c. cooked rice
    lime slices (for garnish)
    1/4 c. chopped fresh cilantro (for garnish)
Preparation
    Combine the chicken, chicken broth, water, onions, garlic, 1/2 teaspoon of the salt and red pepper flakes in a Dutch oven.
    Bring just to a boil.
    Reduce heat and simmer gently for 45 minutes. Drain, reserving broth and chicken separately.
    Remove meat from bones and dice; cover and refrigerate.
    Freeze soup for 1 hour or refrigerate overnight.
    Skim fat.
    Combine the chicken broth, tomatoes, onion, green chilies, remaining 1/2 teaspoon salt and chili powder in a Dutch oven.
    Bring to a boil.
    Reduce heat and simmer 10 minutes.
    Add the lime halves and juice, corn, rice and chicken to Dutch oven.
    Simmer for 5 minutes.
    Remove lime.
    Serve with cooked rice.
    Garnish with lime slices and cilantro.
    Yield: 10 cups.

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