music-city-missy
Well-known member
Okay so after reading your recipes and searching the internet, I gave it a try. Not bad, actually pretty good stuff and if you hadn't had their soup, you would think it was pretty darn good. So here goes...
1 chicken cut up
about 3/4 of the large box of Swanson chicken broth
water to cover
Using a 5 quart cast iron Dutch oven. Place chicken in pan, add broth and fill pan with water to cover. Simmer above until chicken is done. Remove chicken.
1 cup white rice
Add to broth, add additional water to bring it back up to within 1" of the top of the pan and simmer.
At this point it didn't have much flavor so I added:
1 shallot finely diced
1 large clove of garlic cut in half
3-4 stems of cilantro
Simmer until rice is done. Meanwhile remove white meat and tear into chunks. Add to broth. (You can use the dark meat but they use only white meat so that is what I did.)
Pico de gallo
2 cups finely diced tomatoes
1/4 cup finely chopped shallots (red onions would be better)
juice of 1/2 lime (I used the whole one - too much)
2 T finely chopped jalapeno pepper or serrano (my jalapeno might as well have been a bell pepper - next time going for the serrano)
Salt
couple dashes of red pepper sauce
To serve, ladle soup into bowl and top with a heaping spoon of the pico de gallo. Serve with additional lime wedges and slices of avocado.
So while I said, this was close it's not it - their 'broth' was virtually clear as water so next time no broth - just water. And I think they simmer skinless chicken breasts in water. After letting it start to cool to put up, looks like 1 cup of rice might be a little too much. May cut back to 3/4 cup.
1 chicken cut up
about 3/4 of the large box of Swanson chicken broth
water to cover
Using a 5 quart cast iron Dutch oven. Place chicken in pan, add broth and fill pan with water to cover. Simmer above until chicken is done. Remove chicken.
1 cup white rice
Add to broth, add additional water to bring it back up to within 1" of the top of the pan and simmer.
At this point it didn't have much flavor so I added:
1 shallot finely diced
1 large clove of garlic cut in half
3-4 stems of cilantro
Simmer until rice is done. Meanwhile remove white meat and tear into chunks. Add to broth. (You can use the dark meat but they use only white meat so that is what I did.)
Pico de gallo
2 cups finely diced tomatoes
1/4 cup finely chopped shallots (red onions would be better)
juice of 1/2 lime (I used the whole one - too much)
2 T finely chopped jalapeno pepper or serrano (my jalapeno might as well have been a bell pepper - next time going for the serrano)
Salt
couple dashes of red pepper sauce
To serve, ladle soup into bowl and top with a heaping spoon of the pico de gallo. Serve with additional lime wedges and slices of avocado.
So while I said, this was close it's not it - their 'broth' was virtually clear as water so next time no broth - just water. And I think they simmer skinless chicken breasts in water. After letting it start to cool to put up, looks like 1 cup of rice might be a little too much. May cut back to 3/4 cup.