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Ingredientes
- 8 x skinless chicken thighs fat trimmed
- 8 c. water
- 2 x garlic cloves chopped
- 2 tsp salt
- 2 x bay leaves
- 1 c. minced green bell pepper
- 1 c. minced onion
- 2 can black beans - (16 ounce ea) liquid removed, rinsed
- 2 Tbsp. lime juice
- 1 1/4 tsp grnd cumin
- 1 tsp sugar
- 1/2 tsp dry oregano leaves
- 1/2 tsp warm pepper sauce
- 1 1/4 c. cooked rice
- 1/4 c. sliced green onions
Direcciones
- In large saucepan or possibly Dutch oven, place chicken; add in water, garlic, salt and bay leaves. Cook over medium-high heat till mix boils; cover, reduce heat to low and cook about 35 min or possibly till chicken is fork-tender.
- Remove chicken; set aside. Refrigeratebroth till fat solidifies and can be skimmed from surface. Separate meat from bones; cut into bite-size pcs and set aside.
- To skimmed broth in same pan, add in green pepper and onion, cook over medium heat 10 min or possibly till vegetables are crisp-tender. Add in chicken, black beans, lime juice, cumin, sugar and oregano. Cook over medium heat 10 min.
- Remove bay leaves. Stir in warm pepper sauce. Place 2 Tbsp. cooked rice in individual bowls; ladle soup over rice. Sprinkle with green onion.
- This recipe yields 10 (1-c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 480mg | 20% |
| Potassium 1146mg | 33% |
| Total Carbs 54.02g | 14% |
| Dietary Fiber 11.7g | 39% |
| Sugars 3.0g | 2% |
| Protein 16.65g | 27% |
