Soup, Curacao Chicken - meat

Posted by : Karen Selwyn

Here's another Passover option from RECIPES FROM THE JEWISH KITCHENS OF
CURACAO. Like the recipe I posted earlier for Curacao haroset, this
recipe has some problems. It is missing quantity information and "juice
of 1 lime" is listed twice in the ingredient list, but the text only
suggests adding lime juice once. 

Here's my best guess to solve these problems: I now think the missing
number is the fraction 1/2 rather than a whole number. I've put that
guess next to the beef bones in the ingredient list and I'm guessing
that the green peppers and tomatoes should be cut into 1/2-inch dice.

I'd recommend having two limes on hand and adding the juice of 1 lime
only. If desired, more lime juice can be added after tasting.

Karen Selwyn

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Chicken Soup With Tomatoes (Sopa di Galina)

1 fryer chicken, cut into 2 pieces
? pound beef bones  (I'd guess 1/2 pound)
4 stalks celery, thinly sliced
2 medium green bell peppers, seeded and cut in 1/2-inch dice
2 large tomatoes, cut in 1/2-inch pieces
1 large onion, thinly sliced
1 cups baby carrots
2 chicken bouillon cubes
10 cups cold water
Juice of 1 lime
4 medium potatoes, peeled and cut in inch dice
Juice of 1 lime
Salt and pepper to taste

In a large pot, place chicken, beef bones, celery, green peppers,
tomatoes, onion, carrots, chicken bouillon cubes and salt. Add enough
water to come about 2 inches above meat and vegetables, 8 to 10 cups.
Bring to a boil over high heat, skimming off foam as it forms.

Reduce heat, cover and simmer for one hour. Add the potatoes and cook 30
minutes longer until potatoes are tender and chicken meat is falling off
the bone. Cool. Skim off any fat.

Discard soup bones (marrow may be diced and added to soup.) Remove and
debone chicken, discarding skin and bones. Cut meat into bite-size
pieces and add to soup. Stir in lime juice. Season with salt and pepper.
Bring to boil before serving. 

Makes 8 to 10 servings.

Source: "Celebrating Passover with dishes of Curacao"
         Ethel Hofman and Myra Chanin
         PHILADELPHIA INQUIRER (on-line edition), 3/25/99

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