Guatamalan Ginger Chicken Soup


Who Karen Katz
Why offered after Feb. 18, 2012 ride
When February 19, 2012
Source Charles Alvarez, chef-owner of Pura Vida
Category Soup

Ingredients Steps
2 large skinless chicken thighs
6 c. water or chicken broth
1 large carrot, scraped, sliced
1 small red onion, peeled and diced
½ red bell pepper, cored, seeded and diced
2 tomatoes, stems removed, diced (2 tablespoons set aside for garnish)
2-3 cloves garlic, sliced thin
2 medium bay leaves
½ tsp. New Mexico chili powder (optional, see Note)
1 tbsp. rice wine vinegar
1 lime, halved, divided use
salt and pepper, to taste
2 tbsp. minced fresh ginger (or to taste)
3 small inner ribs celery, sliced
¼-½ c. cooked rice
1 oz. shredded Monterey Jack cheese (¼ cup)
fresh cilantro for garnish
  1. Grill or saute the chicken thighs on medium-high heat until lightly browned and cooked through, about 5 minutes per side.
  2. Remove and discard bones. Cut the meat into 1-inch dice.
  3. Meanwhile, in a 2 ½-quart saucepan over medium-high heat, combine the water or broth, carrot, onion, red bell pepper, all but 2 tablespoons of the tomatoes, garlic, bay leaves, chili powder, vinegar, and juice of ½ lime (about 1 tablespoon).
  4. Bring to a boil and simmer for 25 to 30 minutes, adding the chicken when done. Season with salt and pepper to taste.
  5. Add the ginger and celery.
  6. To serve, put 1 to 2 tablespoons of rice into each serving bowl. Spoon the hot soup over, removing the bay leaves. Divide the shredded cheese over top. Garnish each portion with reserved diced tomato, cilantro and ¼ of the last half lime.


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