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A hearty Venezuelan soup!
1. Remove skin and fat from chicken, if you wish. Roughly chop the onion and finely chop the garlic. In a large Dutch oven over medium heat, heat olive oil. When oil is hot add onions and garlic and sauté for 3 minutes, stirring until the onion is slightly golden.
2. Add the chicken and sauté for 5 to 10 minutes, until golden. Add all the other ingredients (except for the cilantro, including the liquids), stir and bring to a boil. Lower the heat, cover the pot and simmer for at least 1 hour.
3. Remove the meat from the pot and shred with two forks removing the bones. Then put it back into the pot. Serve warm, with a few leaves of cilantro, if you wish.
Source: Better Homes and Gardens.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!