Green Chile Chicken Soup with Lime Cilantro Rice

(recipe serves 6-8)

1/4 C olive oil
3 small yellow onions, medium dice
4 large garlic cloves, thinly sliced
S & P

1 T ground cumin
1 T dried oregano

6-8 tomatillos, skin removed and rinsed, quartered
2 large ears fresh corn, cut from the cob
1 – 4 ounce can fire roasted green chiles. diced
1 – 15.5 ounce can white hominy, rinsed
1 – 15.5 ounce can kidney beans, rinsed
8 C chicken stock
1 T chipotle puree
2 bay leaves
1/2 t red pepper flakes
1 bunch cilantro, finely chopped
Juice of one large lime

2 large chicken breasts with rib meat and skin on – about three pounds
olive oil
S & P

For soup:

In a preheated soup pot, add olive oil. Oil should shimmer. Add onions, garlic and a pinch of salt and cracked black pepper. Simmer until onions become translucent. Add cumin and oregano. Mix in well. Stir until fragrant. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and cover. Simmer until tomatillos soften. Use the back of a large spoon to break them up. Add reserved chicken.

For chicken:

Rinse chicken with cold water and pat dry with paper towels. (Make sure to sterilize your sink after rinsing raw chicken. Use some bleach and soap for a thorough cleaning.)

Rub chicken breasts with a generous dose of olive oil. Liberally season with Kosher salt and fresh cracked black pepper. Place chicken on a foil-lined baking sheet and place into a preheated 350 degree oven. Bake for 15 minutes, rotate sheet and bake for an additional 20 minutes or until done. Allow cooling and shred into large pieces.

 

Lime Cilantro Rice

 

1/4 C fresh lime juice
1 small bunch of cilantro, large stems cut off
3 large cloves of garlic, trimmed
1 1/2 t salt

2 1/2 C water

2 T olive oil
1 1/2 C of converted white rice (like Uncle Ben’s)

In a blender, add lime juice, cilantro, garlic, salt and about 1/4 C of the water measure.
Blend well. Scrape down sides and blend again. Add remaining 2 1/4 C of water to blender and blend on high-speed.

In a preheated skillet, add olive oil. Oil should shimmer. Add rice and stir to lightly toast. Add cilantro water. Bring mixture to a boil. Reduce heat to low and cover. Cook for 20 minutes or until water is mostly absorbed. Pour rice onto a baking sheet for cooling.

 

Notes from the kitchen:

Soup and rice were prepared a day ahead. For service, warm rice in the microwave. Ladle warmed soup into bowls, add a scoop of rice and a lime slice. Great texture, fresh flavors and a little spice make this soup very satisfying.

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