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BIG hit up here at a local joint. My take on it.
Get yer fowl, strip the breasts for grilling. Or two, and keep the wings and drummies too. Anyway...
Balance into stock pot. You know the drill. Low LOW simmer, several hours.
Strain out carcass, pick out meat, reserve to fridge for later
I use a few paper towels to de-fat while hot. Lay the towel on top of the stock...and gently remove it. The fat will stick, the stock will drip. 3 times should do it.
Add:
Sliced carrots
Deveined/de-seeded Jap
Red bell sliced
Celery chopped
Onion sliced
Cilantro chopped
CBP
Simmer until all tender
Add "instant rice" and the meat reserved earlier, and another half hour simmering.
Serve with a good amount of the "mexican" shredded cheese on top.
Get yer fowl, strip the breasts for grilling. Or two, and keep the wings and drummies too. Anyway...
Balance into stock pot. You know the drill. Low LOW simmer, several hours.
Strain out carcass, pick out meat, reserve to fridge for later
I use a few paper towels to de-fat while hot. Lay the towel on top of the stock...and gently remove it. The fat will stick, the stock will drip. 3 times should do it.
Add:
Sliced carrots
Deveined/de-seeded Jap
Red bell sliced
Celery chopped
Onion sliced
Cilantro chopped
CBP
Simmer until all tender
Add "instant rice" and the meat reserved earlier, and another half hour simmering.
Serve with a good amount of the "mexican" shredded cheese on top.
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