1 Chicken — 2 to 2 1/2 pounds
Washed And Dried 2 qt Chicken stock
2 ts Sea salt — to taste
1 md Carrot — peeled and
Chopped 2 Leeks — cleaned and
Chopped 1 Chayote — skin on, pitted
And Chopped 2/3 c Shortgrain rice
1 Lime — juiced
6 tb Fresh epazote — finely
Chopped Or mint Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer. Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292 From: Pat Asher <asher@mcs.Com> Date: Mon, 28 Oct 1996 18:34:38 -0600 —–