YUCATAN CHICKEN-LIME

YUCATAN CHICKEN-LIME image

Yield 10 cups

Number Of Ingredients 16

4 Tblsp. peanut oil
1 whole chicken (about 4 lbs) cut up
10 cups mineral or filtered water
3 medium white onions, chopped
2 green bell peppers, seeded and chopped
2 garlic cloves, minced
1/2 avocado leaf [DH substitutes bay leaf]
1 tsp dried, groud epazote [you can sub. marjoram or oregano]
1 dried chipotle pepper, minced [we leave out if kids are eating]
1 chipotle chile in adobo, minced, with 1/2 tsp. sauce
2 1/2 tsp. kosher salt
1/2 c. uncooked rice
1/2 c. chopped scallions
1/2 c. chopped fresh cilantro [optional for those who hate it ;-)]
1/4 cup fresh lime juice [really, has to be fresh]
2 cups corn tortilla chips

Steps:

1. Heat 2 Tblsp. of the oil in a large stockpot over medium heat. Add the chicken pieces, brown on all side. Add the water, bring to a boil, reduce heat, simmer for 10 min until chicken is cooked through. Remove chicken and reserve poaching liquid. When cool enough to handle, remove meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 8 cups, and set aside. 2. Heat the remaining 2 Tblsp. of oil in a large stockpot over medium heat. Add onions, bell peppers, and garlic and sweat for 4 min. until tender. 3. Add the avocado leaf, epazote, dried chipotle, chipotle in adobo with sauce, and salt and stir to coat the vegetables. 4. Return the chicken and reserved poaching liquid to the pot, bring to a boil, reduce heat, partially cover, and simmer for 20 minutes. 5. Add the rice and simmer for 20 minutes, until tender. 6. Remove from heat, stir in the scallions, cilantro, and lime juice, cover and let steep for 1 minute [we tend to serve the scallions and cilantro on the table and everyone puts in as much as they like] 7. To serve, remove the avocado leaf, ladle the soup into bowls, and garnish with the corn chips. Makes 10 cups