Mexican Chicken Soup
|Broiler fryer||2 1⁄2 Pound|
|Onion||1 , quartered|
|Carrot||1 , quartered|
|Garlic||2 Clove (10 gm), crushed|
|Water||1 1⁄2 Quart|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Stalk celery||1 , finely chopped|
|Canned whole tomatoes||1 Pound (1 Can)|
|Cubed winter squash||2 Cup (32 tbs), cubed (Such As Butternut Acorn / Hubbard)|
|Brown rice||1⁄4 Cup (4 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Canned chickpeas||20 Ounce (1 Can)|
|Ground coriander||2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Canned jalapeno peppers||4 Ounce, seeded and chopped (1 Can)|
1. Put the chicken, onion, carrot, garlic, and water in a heavy kettle or Dutch oven. Bring to a boil, cover, and simmer for 45 minutes, or until the chicken is tender. Cool until the chicken can be handled. Remove and discard the skin and bones and cut the meat into bite-sized pieces. Strain the broth and reserve.
2. Meanwhile, heat the oil in a heavy kettle and saute the onion and celery until tender but not browned. Add the tomatoes with their juice, the reserved broth, squash, and rice. Bring to a boil, cover, and simmer for 40 minutes, or until the rice is tender.
3. Add the peas, chick-peas, coriander, parsley, salt, jalapeno peppers, and chicken. Reheat.