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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan. Ingredients:
olive oil, mist |
3 boneless skinless chicken breast halves |
4 limes |
1 1/2 quarts homemade chicken broth or 1 1/2 quarts good quality chicken broth |
1 cup diced red bell pepper |
2 garlic cloves, minced |
1/2 cup diced celery |
1 cup diced carrot |
1 1/4 cups diced zucchini |
1 cup diced skinned and seeded tomato |
salt |
1/4 cup minced fresh cilantro |
1/2 red onion, diced |
3 ripe tomatoes, seeded and diced |
1 jalapeno chile, minced (include seeds) |
1 garlic clove, minced |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/2-3/4 teaspoon salt |
Directions:
1. Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.
2. Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.
3. For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.
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