Healthy Chicken Recipes

Ingredients:

3 lb frying chicken, skinned & cut up
1/2 cup dry sherry
1/2 cup chopped green onions
2 cup chopped tomatoes
1 cup corn kernels
1/2 cup diced sweet potatoes
1/2 cup shelled peas
2 tbsp minced fresh chives
1 tsp minced fresh basil
1/2 tsp minced fresh tarragon
1 small jalapeno chile (optional), seeded and minced
6 cup defatted chicken stock
6 cup water

Instructions:

1. In a large stockpot or Dutch oven over medium-high heat, sear chicken
pieces in sherry by sauteing rapidly on both sides until browned (about 10
minutes). Remove from pot and set aside.

2. Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5
minutes in cooking liquid left in stockpot. If pot becomes dry, add a small
amount of water.

3. Add peas, chives, basil, tarragon, and chile and cook 5 minutes. Add
stock, the water, and chicken pieces. Bring to a boil, then lower heat to
medium, cover pot, and cook for 45 minutes.

Note: For an even tastier soup, make this recipe the night before, let
cool, and then refrigerate overnight. The rich aroma and flavor of the
herbs will intensify.

NOTES : Very different from traditionally salty chicken soups, this Middle
Eastern soup recipe is pared down to include much less sodium. The secret
to its wonderful flavor is the liberal use of herbs and sherry. Since the
alcohol cooks off before serving, the recipe is also very low in calories.
Add the optional chile for a spicy twist. Traditionally, the chicken pieces
are left whole and the soup is served as a main course with bread and
salad. Recipe by: the California Culinary Academy

Servings: 8