blendings

RECIPE FILE
Sun. Jan. 25, 1998         Joe George's   Chicken and Rice Soup
                                                          with Saffron, Lime, Jalapeño,
                                                                       and Cilantro.
       Yield: 2 quarts
    2 tablespoons olive oil
    1 small onion, diced small
    2 tablespoons minced jalapeño
    1 teaspoon minced garlic
    1 teaspoon saffron, crushed
    1 pound chicken breast, diced
    6 cups chicken stock
    1 teaspoon salt
1/4 teaspoon black pepper
    1 cup cooked rice
1/4 cup fresh lime juice
    3 tablespoons chopped cilantro

Heat the olive oil over medium-high heat in a heavy soup pot. Add the
onion, jalapeño and garlic; sauté for 2 minutes. Add the saffron and diced
chicken; sauté 3-4 minutes. Stir in the chicken stock, salt and pepper. Bring the
soup to a boil, then lower it to a simmer; skim any impurities that may
rise to the surface. Simmer the soup for 20 minutes.

Stir in the cooked rice and the lime juice. Return the soup to a simmer and
cook the soup another 10 minutes.

Stir in the chopped cilantro and serve while hot.

More Recipes        Back to blendings Homepage