My husband tried to tell me not to submit this recipe… he doesn’t want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.
Step: 1
Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
Step: 2
Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
Step: 3
Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
Step: 4
Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
Step: 5
Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.
Per Serving: 495 calories; protein 18.7g; carbohydrates 29.1g; fat 37.4g; cholesterol 34.3mg; sodium 538.9mg.
The word “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.