Esta es una exhibición prevé de cómo se va ver la receta de 'Caldo Tlalpeno' imprimido.

Receta Caldo Tlalpeno
by Global Cookbook

Caldo Tlalpeno
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 8 c. Chicken broth
  • 1 whl chicken breast with skin and bones, 1-1/4 lbs
  • 1 x Onion, halved lengthwise and sliced thin lengthwise
  • 1 1/2 Tbsp. Vegetable oil
  • 2 x Carrots, cut into 1/8-inch-thick slices
  • 1 x Zucchini, cut into 1/4-inch-thick slices
  • 1 can (19-oz) chick-peas, rinsed and liquid removed (about 2 c.)
  • 2 x Liquid removed canned whole chipotle chilies inadobo (available at Mexican and Hispanic markets and some specialty foods shops), rinsed, seeded, and cut into strips (wear rubber gloves)
  • 1 x Avocado, (preferably California) for garnish
  • 8 x Lime wedges for garnish

Direcciones

  1. (Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)
  2. In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 min, or possibly till the chicken is just cooked through. Remove the pan from the heat and let the chicken cold in the broth. Transfer the chicken to a cutting board, reserving the broth, and throw away the skin and bones. Shred the chicken and reserve it, covered and chilled. In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, till it is softened, stir in the carrots and the zucchini, and cook the mix, stirring, for 1 minute. Add in the reserved broth to the vegetable mix with the chick-peas and simmer the soup for 8 min, or possibly till the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently till the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.
  3. Makes about 11 c., serving 8