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Categories: Main courses, Soups

Chicken in the pot

Dear SOS: I'm trying to find the best recipe for Jewish- made chicken in the pot. Thank you. S. Donin Los Angeles Dear S.: This Yemenite-style chicken is from Faye Levy's book "1,000 Jewish Recipes" (John Wiley & Sons, 2000). ... Read more

Total time: 1 hour, 30 minutes | Serves 6
  • About 2 1/2-3 pounds chicken pieces, fat and skin removed
  • Salt
  • Freshly ground pepper
  • 5 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 large onion, whole or sliced
  • 6 carrots, cut into 2-inch lengths
  • 4 large cloves garlic, coarsely chopped
  • About 2 quarts water
  • 6 boiling potatoes
  • 6 zucchini, halved and cut into 1-inch slices
  • 1/2 pound green beans, cut into 2-inch lengths
  • Kernels from 1 ear corn, optional

Step 1Place the chicken in a large stew pan or pot. Sprinkle with salt and pepper to taste and the cumin and turmeric. Add the onion, carrots, garlic and water. Bring to a boil. Cover and cook over low heat, skimming the foam occasionally, 1 hour.

Step 2Peel the potatoes, if desired. Halve them (or quarter if large), add to the soup and simmer 10 minutes. Add the zucchini, green beans and corn, if using, and bring to a simmer. Cover and cook the soup over low heat until the vegetables are tender, 15 minutes. Skim off the fat. (If you're making the soup ahead, refrigerate, then skim off the fat). Season generously with salt and pepper. Remove the onion if whole and then the chicken, discarding any remaining skin, and cut the meat from the bones. Discard the bones and return the meat to soup. Serve the soup in fairly shallow bowls with the chicken and vegetables.

Each serving:
425 calories; 218 mg. sodium; 143 mg cholesterol; 13 grams fat; 3 grams saturated fat; 27 grams carbohydrates; 50 grams protein; 5.62 grams fiber.
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