spice it up

11 06 2010

Three recipes for you today! Two mine, one another’s*. All good for weekend feasting.

1. spicy chicken soup
2. arepas*
3. quick chunky guacamole

Our little pepper plant and tomato bushes are producing blossoms and wee green fruit. A few more weeks and we’ll be nibbling those yummy treats. Meanwhile, we’re enjoying store-bought peppers with spicy chicken soup.

spicy chicken soup

It’s a recipe that I cobbled together in early May, inspired by a friend’s brilliant chicken tortilla soup. We love this recipe – it should make enough for leftovers, but every time the pot is empty by the end of the night.

And the arepas? Well, the soup kind of calls out for a good stick of cornbread or something like it. But I make weird, untasty cornbread – every.single.time. Very sad.

However, I have found that arepas are a great alternative: also yummy, made from cornmeal, and did I mention yummy? One of the Test Kitchen cookbooks has a great recipe (I think it’s the all chicken cookbook), but if you’re looking for something online, sixoneseven has a delicious arepas recipe. Hers is based on a recipe by Mark Bittman.

Hope you have a great weekend, we’ll be back on Monday.

Spicy Chicken Soup (serves 4-6)

Ingredients
1 cooked chicken breast, diced
2 Tbsp vegetable oil
1 small onion, sliced thinly
2-3 cloves garlic, minced
1/4 C cilantro, chopped (or parsley)
1/2 can Rotel tomato & jalapeno (OR 1 tomato, diced AND 1/2 Tbsp jalapeno, diced)
1 Napa cabbage, chopped 1/2 wide strips
1 Tbsp cumin powder
1/2 Tbsp chili powder
1/2 tsp salt
1 tsp black pepper
1/2 C black olives, sliced
2 C chicken broth
1 avocado, chopped
1 lime

Directions
1. Prep ingredients – if chicken breast isn’t already cooked, do that first (you can do it in the same soup pot).

2. In soup pot, heat oil on medium heat. Add sliced onion, stir, then add minced garlic. Cook until onion begins to clear, stirring often so that the garlic doesn’t burn. Add cilantro, stir quickly so that it wilts.

3. Add tomato and jalapeno, cook until tomato cooks down & released juices (3-5 minutes, or just 3 min with canned mix). Stir in sliced cabbage, mix well. Cook 5 minutes, stirring occasionally.

spicy chicken soup - wip

4. Add spices, mix well. Repeat with chicken and olives. Stir in chicken broth, then cover and cook 7-10 minutes.

5. Before serving, add avocado pices and squeeze lime juice into soup. Stir and serve. Enjoy!

Notes
1. Parsley can be substituted for the cilantro – for some people, their taste buds register cilantro as a dirt/muddy flavor. I don’t remember the technical term.

2. The soup is a wee bit spicy. To adjust, add less jalapenos OR individuals can add a spoonfull of sour cream or a splash of heavy cream to their bowls. It adds a nice flavor.

3. Goes well with Corona beer, corn chips, and fresh salsa or guacamole. (Mmm…cerveza).

Quick Chunky Guacamole

Ingredients
2 avocadoes, diced
1 can Rotel tomato & jalapeno (OR 2 tomato, diced AND Tbsp jalapeno, diced)
3/4 C minced onion
1/2 C cilantro or parsley
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1 tsp cumin
1 clove garlic, minced

Directions
Prep all ingredients, then mix together in a bowl. Enjoy!

Note
If not eating immediately, squeeze juice from 1 lime into the mixture, stir well, cover and refridgerate. The lime juice helps keep the avacoado from browning with extended contact with warm air. Can be made a couple hours in advance.

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One response

9 07 2010
Nancy

This sounds so delicious–I just got a big cabbage from our CSA and needed some good ideas! and we love spicy around here ~




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