Chicken In A Pot

Recipe Ingredients

3		Chicken stock
1		Cilantro - washed and tied
1 tablespoon	15ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 lbs	1816g / 64oz	Chicken pieces, on bone
		(trim knobs off drumsticks,
		Cut breasts and thighs in half,
		Cleave wings trimmed)
1		Leek, white part only - washed, cut 2" chunk
1		Onion (large)
6		Garlic cloves - peeled
3		Turnips - peeled, quartered
3		Carrots - peeled, cut 2" chunk
1/2 lb	227g / 8oz	Chayote - quartered
1/2 lb	227g / 8oz	Yams - peeled, cut 1" cubes
1/2 lb	227g / 8oz	Potatoes - peeled, cut 1" cubes
1/2 lb	227g / 8oz	Cabbage - cut into wedges (small)
		Garnish
		Avocado Sauce - see * Note

Recipe Instructions

* Note: See the "Avocado Sauce" recipe which is included in this collection.

Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper. Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.

Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6358 broadcast 11-22 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.