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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Extract giblets from chicken and remove the liver. | 2. Place chicken in a pot of water just large enough to hold it. | 3. Cover with 1-2 quarts of water and add the giblets. | 4. Add salt and bring to a boil, skimming off any foam. | 5. Reduce heat, cover pot, and simmer for 20 or more minutes. | 6. Chicken should fall apart after cooking. | 7. Completely bone out the cooked chicken. | 8. Separate white meat for use in the finished soup. | 9. Crack the bones and return them to the stock with the skin. | 10. Add all other non-meat parts of the chicken back to the stock. | 11. Bring stock and giblets back to a fast simmer. | 12. Cook stock for 1/2-1 hour longer. | 13. Begin washing rice. | 14. Strain stock and remove most, but not all of the fat. | 15. Peel the potato, tomato and carrots. | 16. Bring stock to a boil and reduce heat. | 17. Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks. | 18. Chop onion coarsely and add along with pressed or finely minced garlic. | 19. Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add. | 20. Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves. | 21. Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks. | 22. Finish washing rice and add to soup. | 23. During last half hour of cooking add all other spices. | 24. Adjust salt to taste (this recipe can take a lot of salt). | 25. Avoid adding too much cumin, it will spoil the flavor. | 26. DO NOT let the soup boil, it will turn to mush. | 27. DO NOT use the chicken liver in the soup. | 28. When the rice begins to "bloom" turn off the heat. | 29. Elbow macaroni, stars or alphabet pasta may be used. | 30. If using pasta, omit or reduce the amount of rice. | 31. If the stock is made right it will gel when chilled. | 32. Note: This recipe took years to figure out. | 33. DO NOT use chicken bullion cubes or paste when making this. | 34. They will cloud the soup and destroy its delicate bouquet. | 35. Tinned broth is acceptable but will not compare to using the stock described above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
russet potato	1			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
tomato	1			32.76	7.0798	1.6016	0.364
celery	2	stalks		20.48	3.8016	0.8832	0.2176
garlic clove	2			-	-	-	-
salt	1	tablespoon		-	-	-	-
white onion red	1/2			-	-	-	-
rice	1/2	cup	washed	339.475	70.5312	6.9745	2.96
cannonball cabbage	1/4			-	-	-	-
cilantro	1/8	cup	chopped	0.46	0.0734	0.0426	0.0104
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
crystal hot sauce	1	dash		-	-	-	-
water	1 -2	quart	quart	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.