Ingredients Jump to Instructions ↓

  1. 1 stewing chicken (about 6 pounds) 2 bay leaves 1 teaspoon salt 1 teaspoon poultry seasoning 1 teaspoon pepper 1 medium onion, chopped 2 celery ribs, chopped 1 tablespoon butter 12 garlic cloves, minced 1 can (10 ounces) diced tomatoes and green chilies, drained 3/4 cup orange juice 2 tablespoons minced fresh cilantro 2 teaspoons Cajun seasoning 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon ground cumin 1/2 teaspoon paprika 2 cups cooked rice 1 can (15 ounces) pinto beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through. Yield: 12 servings (3 quarts).


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