Country Captain Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 T: Olive oil,
1 large: Onion, coarsely chopped
1/2 cup: Chopped red bell pepper,
4: Garlic cloves, chopped
6: Skinless boneless chicken,
Directions:
: -thighs(about 1 1/4 pounds)
: -Cut into 1 inch pieces
1 T Curry powder
1 t Grated peeled fresh ginger
1/4 t Dried crushed red pepper
4 c Canned chicken broth (or more)
2 c Canned diced peeled tomatoes with juices
1 lg Granny Smith apple, peeled, coarsely chopped
1/4 c Orzo (rice-shaped pasta; also called riso)
2 T Dried currants
: Chopped fresh cilantro
: Plain yogurt
Heat oil in heavy large Dutch oven over medium-high heat. Add onion,
bell pepper and garlic; saut=E9 until vegetables soften, about 5
minutes. Add chicken, curry powder, ginger and crushed red pepper;
stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to
boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead.
Cover and refrigerate. Bring to simmer before continuing.)
Stir orzo and currants into soup and simmer until orzo is just cooked
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Garnish with cilantro and dollup of yogurt.
NOTE: This zesty soup is based on a chicken and curry stew popular in
the South. The origin of its name is unclear, but according to one
account, it was brought to Savannah in the early 1800s by a sea
captain who traveled the spice route from India. Bon App=E9tit March
1995
Source from luhu.jp
: -Cut into 1 inch pieces
1 T Curry powder
1 t Grated peeled fresh ginger
1/4 t Dried crushed red pepper
4 c Canned chicken broth (or more)
2 c Canned diced peeled tomatoes with juices
1 lg Granny Smith apple, peeled, coarsely chopped
1/4 c Orzo (rice-shaped pasta; also called riso)
2 T Dried currants
: Chopped fresh cilantro
: Plain yogurt
Heat oil in heavy large Dutch oven over medium-high heat. Add onion,
bell pepper and garlic; saut=E9 until vegetables soften, about 5
minutes. Add chicken, curry powder, ginger and crushed red pepper;
stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to
boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead.
Cover and refrigerate. Bring to simmer before continuing.)
Stir orzo and currants into soup and simmer until orzo is just cooked
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Garnish with cilantro and dollup of yogurt.
NOTE: This zesty soup is based on a chicken and curry stew popular in
the South. The origin of its name is unclear, but according to one
account, it was brought to Savannah in the early 1800s by a sea
captain who traveled the spice route from India. Bon App=E9tit March
1995
Source from luhu.jp
Tags
Soup