Rotisserie Chicken Soup Recipes - Low Fat Chicken Tortilla Soup Recipe.
This establishment, photographed from the bus window, specializes in "fritadas, chicken soup, soft drinks and beers. The daily special, advertised in the upper right, seems to be free-range chicken soup. I haven't been able to pin down what exactly you'd be served if you asked for a fritada in Ecuador. According to one on-line dictionary, a fritada is "a stew usually made with goat meat, which always contains some animal blood." Yum! I'd rule out that recipe of because it sounds like a dish you'd encounter in Cuba or any one of the many Caribbean Latin American nations where goat is widely consumed. Within the context of this photo and Ecuador generally, I'd say "fritadas" - plural - are not goat stews, unless the chef relies heavily on that classic cookbook, "Goat Every NIght and Never the Same Twice." No, I think here a fritada would be a stir-fry dish. It might even contain a little pork freshly carved from the carcass in the far left center of the image. That carcass led to another "My, I guess we're not in Kansas anymore . . . moment. If a carcass were displayed thusly in the US, just imagine the swarm of law-enforcement and agency personnel who'd be attracted to the carcass like flies, each vying to be the one to spot the most serious violation of food and restaurant laws. F'r instance, I'm pretty sure the carcass is not being held below 40 degrees fahrenheit or above 140 degrees, which is what one of the authorities I consulted (on the Web, of course) requires. That's not to say that we don't have near equivalents in the US. Just think about deli chickens going round and round on the rotisserie. But the differences are much greater than the similarities. For one thing, roasted chickens don't have faces.Gluten, Schmuten
Seriously, this gluten free thing? Not bad at all. Dinner tonight was this super yummy soup/stew made with stuff I had on hand, and some of my amazing homemade guacmole. That's right, I'm not modest about my guac, it's gooooood. Recipe/Formula for the soup for my own reference...or anyone who wants some really good soup. Ours was more stew than soup b/c I skimped on the liquid as B tends to like things you can scoop onto chips or tortillas. 1 c diced onion (I used yellow) 3/4 c diced celery 1 c diced carrots 2 cans tomatoes (I used one can of organic diced tomatoes, and one can of diced tomatoes with green chiles, cilantro & lime juice) 3/4 c frozen corn 2 cans black beans, drained & rinsed-gently mash one can of beans with a spoon 6-8 c chicken stock 1 tbls garlic 1 chipotle pepper in adobo, finely chopped olive oil 1/4 c quinoa, rinsed cumin salt pepper thyme oregano lime juice chili powder Leftover chicken-this came from a rotisserie chicken from Costco that we had left over Saute the onions, carrots & celery in olive oil until soft. Add garlic, saute another 2-3 minutes. Add stock or broth, tomatoes, beans, chipotle, corn, beans, and chicken. Let simmer for 30-45 minutes. Add spices & lime juice to taste. Toss in quinoa, let simmer another 20 minutes. Taste it. Does it taste good? You're done. Missing something? Adjust. Simmer. Taste again. Repeat until you like it.
del taco chicken soft taco sauce recipe
oven grilled chicken recipe
grill chicken breast recipe
recipe ideas for chicken breast
easy chicken curry recipe indian
marinated chicken wings recipe
recipes buffalo chicken dip
chicken bourbon recipe
lowfat chicken salad recipe