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Caribbean chicken-vegetable soup
Artist: _
Categories: Caribbean, Central American, North American, Poultry, Soups & Stews
Yield: 4
Rating: 0
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Ingredients:
1 cupChopped onions
1/2 cupChopped celery
1/2 cupRed and green bell peppers
--- diced
4 1/2 cupLow sodium chicken broth
-defatted
1 cupWater
2 largeBay leaves
1 tspChili powder
1/2 tspCurry powder
1/2 tspDried thyme
1/4 tspGround allspice
1/8 tspFreshly ground black pepper
1 1/4 lbsSkinless chicken breast
-halves -- bone-in
1/4 cupWhite rice, dry measure
14 1/4 ozBlack beans, cooked, rinsed
-and drained
Procedures:
1Recipe by: prevention"s healthy one-dish meals (1996) preparation time: 1:00 review: "zest and aroma! and easy freeze."
2in a large pot, combine the oil, onions, celery and red and/or green peppers.
3Cook over high heat, stirring, for 5 minutes, or until the vegetables soften.
4If needed, add a little water to prevent burning.
5stir in the broth, water, bay leaves, chili powder, curry powder, thyme, allspice and black pepper.
6Add the chicken and bring to a boil.
7reduce the heat and simmer, stirring occasionally, for 25 minutes, or until the chicken is cooked through.
8Transfer the chicken to a plate and set aside until cool enough to handle.
9stir the rice and beans into the pot.
10Cover and simmer for 15 minutes, or until the rice is just tender.
11remove chicken from bones and cut into bite-size pieces.
12Add to the pot and cook for 5 minutes.
13Remove and discard the bay leaves.
14299 cals (6.5 g fat)
15caribbean chicken-vegetable soup freezes very well.
16- thaw the soup in the microwave on 50% power.
17- heat through on high power.
18Before serving, adjust the spiciness and garnish each bowl with chopped red peppers and nonfat yogurt.
19isbn 0-87596-269-6 edited by jean rogers; listed nov 1996 by path c/o mcrecipe
 
 
 
 

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