I'm constantly bringing traditions from home into my new life here, this is one of my favourite recipes, and I had the chance to make it again a couple of weeks ago when my husband got sick. Shortly thereafter I found myself ill as well, so the big pot helped soothe my soul. Although a lot of people like chicken noodle soup as a cure for the soul's aches and pains, I enjoy the Tex-Mex twist and familiar flavours of home. Make sure you have a big stock pot to cook this in. Keep it handy in the freezer for a colder autumn day and it'll will guarantee come in handy to cure what ails you.
400g (12-15oz) on the bone drums or chicken thighs
3 ribs of celery
1 medium green pepper
3 cloves garlic
1 can tomatoes chopped
2 medium onions
50-100g (2 large handfuls) coriander (cilantro)
½ American long grain rice (not the easy cook stuff either!)
½ tsp. cumin
1 tsp. pepper
Chop celery, one onion, pepper, and clove of garlic.
Heat the water in a stock pot, and add chicken, chopped celery, onion, pepper and garlic. Season liberally with salt, pepper, and garlic powder. When it has reached a boil, turn down to a simmer for about 30-40 minutes.
When the chicken is falling off the bone remove and set aside on a plate to cool.
Bring the water back up to a boil.
Dice and add another onion.
Re-season with garlic powder, and salt and pepper as needed.
Add the rice, and can of tomatoes.
Take the meat off the bones and remove it back to the pot, and cook for 15 minutes until rice is done.
Add the cilantro the last five minutes of cooking.
Serve with Tortilla chips and shredded cheese, garnish with avocado.