Kat's
Chicken
Lime
Soup
2 whole chicken breasts about 12 oz
10 cups of water
3 cloves garlic
1/2 onion
3 small sprigs cilantro
1 tbs salt
1/2 teaspoon ground cumin
1 1 inch stick cinnamon
1 whole clove
1 tbsps of dried oregano
1 tbsps of oil
1/2 cup (4oz) chopped red onion
1/2 cup (4oz) finely chopped green bell pepper
2 cups (16 oz) peeled and chopped tomatoes
6 key limes 3 sliced 3 halved
4 chicken livers, cut up
1 avocado peeled, pitted, and sliced
fried tortilla strips
Sauces Mexican
Place the chicken breasts, water, garlic, onion, cilantro, and salt
in a large pot and bring to a boil. Cook covered over low head
for 35 to 40 minutes or until chicken is tender. Strain and reserve
the stock. Shred the chicken and set aside. Toast the cumin,
cinnamon, clove and oregano in a small skillet, then transfer to
a blender. Add 1/2 cup of the reserved chicken stock and puree.
Heat the oil in a skillet, add the onion and saute for 2 minutes.
Add the tomatoes and cook over medium head for 7 minutes, stirring
constantly. Add the rest of the chicken stock and pureed spices.
When the broth comes to a boil, add 2 of the sliced limes, the
chicken and the chicken livers. Cover and cook over medium heat
for 10 minutes. Correct the seasoning. To serve place a slice of
lime in the bottom of each bowl and cover with the hot soup. Pass
a plate of lime halves and avocado slices separately. If you like
add fried tortilla strips.
Hating
people is like burning down your own house to get rid of a rat.
- Harry Emerson Fosdick