Cajun-Style Chicken Soup
Source of Recipe
Recipe Institute
Makes 6 servings
Ingredients
1-1/2 pounds chicken thighs
4 cups chicken broth
1 can (8 ounces) tomato sauce
2 ribs celery, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
1 to 1-1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Dash white pepper
1 large green bell pepper, chopped
1/3 cup uncooked rice
8 ounces fresh or frozen okra, cut into 1/2-inch slices
Hot pepper sauce (optional)
Fresh oregano for garnish
Place chicken, chicken broth, tomato sauce, celery, onion, garlic, bay leaves, salt, cumin, paprika, red pepper, black pepper, white pepper in 5-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour or until chicken is tender, skimming foam that rises to the surface.
Remove chicken from soup; cool slightly. Skim fat from soup. Remove chicken meat from bones; discard skin and bones. Cut chicken into bite-size pieces.
Add chicken, bell pepper and rice to soup. Bring to a boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is tender. Add okra; simmer an additional 8 minutes or until okra is tender. Discard bay leaves. Ladle soup into bowls; serve with hot pepper sauce. Garnish, if desired.
|
|
member logon
