Monday, June 23, 2008

Chicken Chili Soup Recipe

I mentioned that I had concocted a variation of my Dads chicken soup recipe into something with more of a Spanish flair to it, its more of a chicken pepper soup than anything but everyone that had some of this loved it and I thought it was pretty good myself, so here it is for you to enjoy.

what you will need

1 chicken carcass
3 medium sized onions (the large side of medium)
1/2 lb Celery
2 cloves of garlic
1 large can of crushed tomatoes
1 red bell pepper
1 green bell pepper
1 can whole kernel corn (2 cans would make for a heartier soup, I use one to save calories)
2 cans Goya black beans (1 can may be used to save calories)
About 6 pepperocinis
1/4 cup sliced jalapeño
Cayenne pepper
White rice
Black pepper
Bell’s poultry seasoning
Goya Adobo

What to do

1 Take a decent sized pot (more than a gallon) I am sorry I do not know exactly how large the pot I use is. fill the pot with water leaving enough room for the carcass and put it on to boil, while its starting to boil take as much of the meat off of the carcass as you can and put it on a plate. We usually have a thigh and a leg and random amounts of white meat still on the bones; just get as much as possible off. Now cut the carcass into a couple of pieces and drop it and all the skin and bones into the pot that’s on the stove. Leave it alone for at least an hour, I cook it for an hour and a half usually, sometimes closer to 2 hours. Basically long enough to make a nice strong broth.

if you want to cut back on cooking time cook it for 45 mins and use a few chicken cubes instead, I honestly do not think it tastes as good with the cubes but if you are short on time its still good.

2 while that is boiling chop the 3 onions up nice and fine and place them to the side, chop both bell peppers up into smallish pieces and place them to the side, cut the celery up as well at this time and place it to the side, slice the pepperocinis and the jalapeño up into small pieces you basically want it to disappear into the stock when its completely cooked, lastly cut the chicken that you took off of the carcass up into soup sized pieces and chop the garlic up fine, place them to the side

3 when the broth is ready strain the bones and skin out of it saving the broth, place the broth back onto the stove and put the onion, bell peppers, celery, garlic, jalapeño, pepperocini and chicken pieces into the strained broth to cook. add slightly less than 1 tspn of the Bell’s poultry seasoning into the broth and veggies and give it a stir, shake as much Cayenne pepper in as you can stand (I make mine hot and it doesn't take much to really heat it up), shake in some Adobo (1 tbsp approx), add salt and pepper to taste, I like to use a lot of black pepper at this point and the Adobo is salty so you may not need any salt at all, let that boil until the peppers and celery start to get soft, less than an hour usually.

4 while that’s cooking strip the rest of the meat off of the carcass, you would be surprised at how much meat is still on there! Discard the carcass once you have all of the meat, and I like to just drop that meat right in with the peppers and onion, also add the can of crushed tomatoes at this time.

5 when the peppers and celery are just about soft, open and drain the corn and black beans pour the corn and the rest of the chicken that you put aside earlier into the pot (if its not already in there) and let that cook 15 mins or so. After that add the black beans and taste it, if it needs a tad more poultry seasoning, Adobo or pepper add it now and let it simmer for another 15 mins.

6 cook the rice separately and let the soup simmer while that cooks. When the rice is done so is the soup. It should take 20 mins.

While the soup is simmering (it will be a few hours total simmer time) remember to give it a stir every now and again and taste it along the way, you can actually taste this recipe getting richer and more blended as it cooks. I usually let the soup cool for at least 15 minutes before eating it but that is not necessary, when the rice is done the soup is and you can put some rice in a bowl and pour on the soup, remember to give it a stir before you take a serving out, I have found that the oils from the peppers seem to rise to the top so stirring it mixes the oil into the soup assuring you get a spicy bowl, this is a pretty spicy soup and sort of has a chili taste to it, My whole family liked it and even though it is spicy my 2 and a half year old daughter asks for more every time I make it.

As Ever

1 comment:

  1. Not too shabby looking! Sounds like something I'd like to make in the cooler-tempered I'll have to save this one! :)