One Sec...
All recipes by lara
Ingredients
- ¤ 4 Stems Of Cilantro, washed, leaves removed and reserved for garnish
- ¤ 2 Tbsp of White Rice, rinsed
- ¤ 1 Bay Leaf
- ¤ 8 Whole Peppercorns
- ¤ 1/2 Tsp of Dried Thyme
- ¤ 1 Tsp of Dried Oregano
- ¤ 1.5 Lb of Chicken, chopped-up parts with bones--I use mostly thighs and/or drumsticks
- ¤ 1 Onion, scrubbed but not peeled, chopped in quarters
- ¤ 1 Carrot, scrubbed but not peeled, chopped in quarters
- ¤ 3 Cloves of Garlic, peeled, not chopped
- ¤ 2 Celery Ribs, washed and chopped in quarters
- ¤ 1 Serrano Chile, washed and chopped in thirds
- ¤ Salsa Fresca
Instructions
In a large pot, combine all ingredients except salsa fresca.
Cover with water (approximately 6 cups) and bring to a boil. Lower heat and simmer, stirring occasionally, until chicken is very tender (about 1 hour).
Remove chicken to a colander and allow to cool. Continue to simmer stock, allowing it to reduce until very flavorful.
Strain stock to remove all solids. Skim the fat from the surface. Add salt and pepper to taste.
Return pot to heat, add rice, and cook until rice is just tender.
When chicken has cooled enough to handle, use your fingers to shred the meat into a bowl. Discard bones and skin.
Add the shredded chicken to the stock pot.
Serve in warmed bowls. Stir a heaping spoonful of salsa fresca into each bowl, and garnish with chopped cilantro (and hot salsa, if desired).
This makes enough for four first-course servings or two main courses. The recipe can be easily multiplied.
Cover with water (approximately 6 cups) and bring to a boil. Lower heat and simmer, stirring occasionally, until chicken is very tender (about 1 hour).
Remove chicken to a colander and allow to cool. Continue to simmer stock, allowing it to reduce until very flavorful.
Strain stock to remove all solids. Skim the fat from the surface. Add salt and pepper to taste.
Return pot to heat, add rice, and cook until rice is just tender.
When chicken has cooled enough to handle, use your fingers to shred the meat into a bowl. Discard bones and skin.
Add the shredded chicken to the stock pot.
Serve in warmed bowls. Stir a heaping spoonful of salsa fresca into each bowl, and garnish with chopped cilantro (and hot salsa, if desired).
This makes enough for four first-course servings or two main courses. The recipe can be easily multiplied.
Comments (1) · Post a New Comment
alice · OBJECTION: The salad was not dressed merely in "ranch" -- it was some Mexican version of ranch that was like a million times better. I have no idea how to get this or make it and I think about it (occasionally) all the time! Thanks for pouring salt in my mexican ranch-less wound!
