Mexican Chicken Soup with Salsa Verde, Rice and Black Beans
Cook Eat Write
Cook Eat Write
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Ingredients

  • Cooking Times
  • 30 minutes Cooking Time: 2 hours Total Time: 2 hours and 30 minutes Ingredients
  • 1 small chicken
  • 1 leek, sliced
  • 2 large carrots, sliced
  • 1 lemon, halved
  • 2 bay leaves
  • 2 sprig thyme
  • 1 tbsp Mexican oregano
  • 1 tsp flaked sea salt
  • tsp
  • flaked sea salt
  • 1 small butternut squash
  • the salsa
  • 250 g tomatillos (canned), drained
  • 2 whole garlic cloves, unpeeled
  • 2 whole shallots (large-ish), unpeeled
  • 2 whole green chillies
  • 1 lime, juice only
  • 1 tbsp fresh coriander, chopped
  • 80 g black beans
  • 1 tsp celery seeds
  • 1 sprig thyme
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp flaked sea salt
  • 200 g basmati rice
  • 1 tbsp butter
  • 4. Put in the rest of the soup ingredients making sure that you read the note about cleaning leeks first
  • 6. Now that is seen to, get on with the beans
  • 9. When the beans are ready, run cold water over to cool, drain them and pick the bits of flavouring out
  • 10. Time to make the salsa verde
  • 11. When they are done, remove from the oven, leave until cool enough to handle, and then peel the onion and garlic, and pull the stalk from the chillies
  • 12. Place in a food processor, or mortar and pestle, with the rest of the ingredients and pulse
  • 15. Place a saucepan big enough for the rice over a medium heat and add the butter
  • 17. Once you have reached this stage, remove the pan from the heat, place a double sheet of kitchen roll over the rice, and put the lid on
  • 18. Take a look at the chicken
  • 19. To serve, give everybody a decent sized bowl

Instructions

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