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Receta Caribbean Chicken Vegetable Soup
by Global Cookbook

Caribbean Chicken Vegetable Soup
Calificación: 0/5
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  Raciónes: 4

Ingredientes

  • 1 c. Minced onions
  • 1/2 c. Minced celery
  • 1/2 c. Red and green bell peppers, diced
  • 4 1/2 c. Low sodium chicken broth, defatted
  • 1 c. Water
  • 2 lrg Bay leaves
  • 1 tsp Chili pwdr
  • 1/2 tsp Curry pwdr
  • 1/2 tsp Dry thyme
  • 1/4 tsp Grnd allspice
  • 1/8 tsp Freshly grnd black pepper
  • 1 1/4 lb Skinless chicken breast halves, bone-in
  • 1/4 c. White rice, dry measure
  • 14 1/2 ounce Black beans, cooked, rinsed and liquid removed

Direcciones

  1. Review: "Zest and aroma! and Easy Freeze."
  2. In a large pot, combine the oil, onions, celery and red and/or possibly green peppers. Cook over high heat, stirring, for 5 min, or possibly till the vegetables soften. If needed, add in a little water to prevent burning.
  3. Stir in the broth, water, bay leaves, chili pwdr, curry pwdr, thyme, allspice and black pepper. Add in the chicken and bring to a boil.
  4. Reduce the heat and simmer, stirring occasionally, for 25 min, or possibly till the chicken is cooked through. Transfer the chicken to a plate and set aside till cold sufficient to handle.
  5. Stir the rice and beans into the pot. Cover and simmer for 15 min, or possibly till the rice is just tender.
  6. Remove chicken from bones and cut into bite-size pcs. Add in to the pot and cook for 5 min. Remove and throw away the bay leaves.
  7. Caribbean Chicken-Vegetable Soup FREEZES very well. - - Thaw the soup in the microwave on 50% power. - - Heat through on high power. Before serving, adjust the spiciness and garnish each bowl with minced red peppers and nonfat yogurt.