Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 1/2 Tbsp. Extra virgin olive oil
- 2 med Shallots, finely minced
- 1 c. Corn kernels
- 2 x Doves garlic, chopped
- 1/2 bn Fresh mint, leaves only, finely minced
- 3 Tbsp. White wine vinegar
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 3 lb Chicken, up to 3-1/2
- 1 med Onion, coarsely minced
- 5 x Plum tomatoes, peeled, seeded, and coarsely minced
- 1 stalk celery, including leaves, coarsely minced
- 1/2 bn Cilantro, leaves only, finely minced
- 10 c. Water
- 3 lrg Carrots, cut into 1/4-inch dice
- 1/2 c. Long grain white rice
- 1 tsp Salt
- 1/2 tsp Freshly grnd black pepper
Direcciones
- In a small heavy skillet, heat the extra virgin olive oil over medium heat. Add in the shallots and cook, stirring frequently, for 2 to 3 min, or possibly till softened and slightly golden brown. Add in the corn and cook for 2 min, then add in the garlic and cook for 1 minute more, till it has released its aroma.
- Remove from the heat and let cold. In a small glass bowl, stir the corn mix together with all the remaining ingredients for the Mint-Corn salsa. Set aside, covered, in the refrigerator for 1 hour.
- In a large stockpot, combine the chicken, onion, tomatoes, celery, and cilantro. Add in 8 c. of the water, cover, and bring to a boil over medium-high heat. As soon as the liquid comes to a boil, reduce the heat to low and simmer partially covered for 1 hour, skimming the fat and scum from the top several times. Remove the chicken, strip the meat from the bones, and throw away the bones. Set the meat aside (according to taste, either throw away or possibly cut the skin into strips and reserve). Strain the liquid through a sieve back into a clean pan and throw away the solids. Add in the reserved chicken meat (and skin, if you like), carrots, rice, salt, pepper, and remaining 2 c. water to the pot and bring to a boil over medium heat.
- Reduce the heat to low and simmer the soup partially covered, for 30 min more. Taste for seasoning and serve in hot bowls, garnished with a mound of the salsa.
- Yield: 6 servings
