Time 1h30m Yield 4 servings Number Of Ingredients 14 Steps:
Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot. Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.) While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside. Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together. Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.
Time 50m Yield 1 large pan!, 12 serving(s) Number Of Ingredients 13 Steps:
Heat olive oil in a large pan. Add fresh garlic, fresh ginger, and onion. Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often. Add the chicken broth, water, chicken, and carrots. Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour). Add spinach and let cook for 5 minutes just before serving. Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Rub chicken fillets with fajita seasoning mix. Place chicken in skillet and brown each side. Remove from skillet and allow to cool. Cut into bite-size pieces. Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles. Move to large saucepan. Add enchilada sauce, chicken broth, Mexi-Corn, and chicken. Salt and pepper to taste. Bring to a boil, then turn down to simmer. Allow to simmer for 1/2 hour to 1 hour. Top with cheese, crumpled tortilla chips, and sliced avocado.
Time 30m Yield 8 servings Number Of Ingredients 9 Steps:
Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer. Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them. Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings. Serve the soup with grated Parmesan cheese on the side.
Yield Serves 2 Number Of Ingredients 6 Steps:
Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until golden, about 3 minutes. Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Season with cayenne and salt. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)
Time 1h10m Yield 8 Number Of Ingredients 13 Steps:
Separate the white and green parts of the bok choy. Cut the white parts into thin, bite-sized pieces. Cut the green parts into longer strips. Slice serrano, jalapeno, and Anaheim chile peppers into thin rounds or bite-sized pieces, depending on size (you can do this while mirepoix is cooking). Add enough sesame oil to a large soup pot to coat the bottom. Add garlic and cook over low heat until aromatic, about 1 minute. Add diced mirepoix (carrots, onion, and celery) and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add vegetable broth and bring to a boil. Add all chile peppers, chopped onion, and white parts of bok choy and cover. Lower heat and simmer until peppers are tender and flavors have blended, 15 to 20 minutes. Reduce heat to low. Add green onions and green parts of bok choy. Cook and stir until bok choy is wilted and soft, about 5 minutes. Serve hot.
