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Categories:Viewed: 67 - Published at: 4 years ago
Ingredients
- 1 whole chicken
- 7 cups water
- 3 small onions, cut into quarters
- 2 medium tomatoes, peeled and cut into wedges
- 12 teaspoon crushed dried hot red chile
- 12 teaspoon ground cumin
- 2 cups whipping cream
- salt, to taste
- fresh ground pepper, to taste
- 12 cup fresh cilantro stem
Method
- Rinse chicken, pull off and discard lumps of fat.
- In a 6-8 quart pot, combine chicken, water and onions.
- Bring to a boil over high heat; then reduce heat, cover and simmer until meat pulls easily from bones, about 1 hour.
- Lift out chicken and let cool.
- Shred meat and set aside; discard skin and bones.
- Boil broth over high heat, uncovered, until reduced to 4 cups.
- Pour broth through a wire strainer and set aside.
- For that last part, don't do what I did and pour it through the wire strainer right down the drain because then you just went through all that for nothing.
- Also, if your husband is holding the strainer, don't pour it over his hand because he'll get kind of upset -- did that one time too.
- Anyway, return the onions left in the strainer to the pot, along with the tomatoes, dried red chiles and cumin; stir over medium heat until tomatoes mash easily (don't use your fingers, a big spoon works well -- learned the hard way), about 10 minutes.
- Add broth, cream and chicken and bring up to a boil.
- Season to taste with salt and pepper.
- Ladle into bowls and top with cilantro.
