This is an impromptu post for which I have no recipe. But the dish turned out to be soooo delicious that my picture of it on Facebook resulted in requests for the recipe, so I’m going to do my best to recreate it here.
Chicken Caldo with Rice
4 servings
1 large boneless, skinless chicken breast, grilled or roasted and diced
1 tablespoon olive oil
1/2 large onion, chopped
1 clove garlic, minced
1 carrot, peeled and cubed
1 Hatch chili, roasted, peeled, and diced (or the equivalent in canned green chiles)
1 small zucchini, cubed
1/2 cup frozen corn
6 cups chicken stock
1/2 teaspoon cumin
1/2 cup raw rice
juice of 1 lime
8-10 cherry tomatoes, quartered
a handful of cilantro, chopped
avocado, diced
In a large soup pot, heat the olive oil. Saute the chopped onion, garlic, and carrot in the oil until slightly browned. Add the green chili, chicken stock, corn, zucchini, and cumin, and bring to a simmer. Add the raw rice and simmer about 15 minutes. Add the already cooked chicken and the lime juice, tomatoes, and cilantro, and cook about 5 minutes more, until the rice is cooked. Add salt, avocado, and more cilantro to taste.
All amounts are estimates, and feel free to omit anything you don’t like. Tastes great with warm tortillas. This is a pretty healthy, low fat dish. I added some fresh hot chilies to mine as well.
Dinner Is the Evening 