| 2 | | large skinless chicken thighs
|
| 6 | c. | water or chicken broth
|
| 1 | | large carrot, scraped, sliced
|
| 1 | | small red onion, peeled and diced
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| 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
|
| - Grill or saute the chicken thighs on medium-high heat until lightly
browned and cooked through, about 5 minutes per side.
- Remove and discard bones. Cut the meat into 1-inch dice.
- 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).
- Bring to a boil and simmer for 25 to 30 minutes, adding the chicken when
done. Season with salt and pepper to taste.
- Add the ginger and celery.
- 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.
|