I’m making a great big pot and I’m listing the ingredients, but not the quantities, for the most part (I don’t roll like that and can’t follow the rules). Adjust the quantities of each to suit your tastes. No one said it was going to be easy, but you will figure it out.
Small pot
Chicken breast – deboned
Big pot
Rotel™ tomatoes
Real limes or juice
Chopped green chilies
Chicken stock or broth
Green onions
Cilantro – fresh
Corn Oil – use more than you think you should
Garbanzo beans (chickpeas)
Golden hominy
Black olives - small and pitted
Seasonings
Tony Chachere’s™ or Zatarain’s™ Creole seasoning
Black pepper
Salt – Coarse if you have it
Sriracha sauce - to taste
Sides
Tortilla chips
Shredded cheese
Avocado
Get a monster pot if you are going to make a lot and believe me, you should. People will want seconds and A few will want thirds, plus it freezes well. Finely chop the green onions and the cilantro and throw it in the pot.
Big pot: Put in all the ingredients and start cooking it down.
Small pot: Boil, yes boil the chicken and sprinkle the Creole seasoning on it heavily. You can’t over-season it, so dump some in there. When the chicken is thoroughly cooked, put it on a cutting board and using a big sharp knife like the one in the photo, chop it up and dump it in the soup pot.
Notes: Use a LOT of lime juice, like 4 ounces and in a big pot of soup like I made, use 2 CUPS of corn oil. It sounds like a lot and it is, but you won’t notice it. Sriracha sauce has a dynamite flavor, but is hotter than Hades if you get too much, so season to taste. Last, do NOT omit the garbanzos or the hominy. You will not notice it is in there, but the absence of it affects the final flavor and the texture is very pleasing to the palate. Enjoy!
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1 comment:
It turns out that I used a little too much Sriracha. Ha ha, but it is still delicious and Ike went home with a quart container and told me the soup had bumped up into "9 layers of flavor"!
It's another success story.
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