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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Cajun-Style Chicken Soup
Yield: Makes 6 servings
Ingredients:
1-1/2
pounds chicken thighs
4
cups chicken broth
1
can (8 ounces) tomato sauce
2
stalks celery, sliced
1
medium onion, chopped
2
cloves garlic, minced
2
bay leaves
1
to 1-1/2 teaspoons salt
1/2
teaspoon ground cumin
1/4
teaspoon paprika
1/4
teaspoon ground red pepper
1/4
teaspoon black pepper
Dash white pepper
1
large green bell pepper, chopped
1/3
cup uncooked rice
8
ounces fresh or frozen okra, cut into 1/2-inch slices
Hot pepper sauce (optional)
Fresh oregano (optional)
Preparation:
1.
Place chicken, chicken broth, tomato sauce, celery, onion, garlic, bay leaves, salt, cumin, paprika, red pepper, black pepper, white pepper in 5-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour or until chicken is tender, skimming foam that rises to the surface.
2.
Remove chicken from soup; cool slightly. Skim fat from soup. Remove chicken meat from bones; discard skin and bones. Cut chicken into bite-size pieces.
3.
Add chicken, bell pepper and rice to soup. Bring to a boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is tender. Add okra; simmer an additional 8 minutes or until okra is tender. Discard bay leaves. Ladle soup into bowls; serve with hot pepper sauce. Garnish with fresh oregano.
This recipe appears in:
Southern
