chicken soup with jicama

2016-11-20

Jicama is the tuber root of a Mexican vine plant. It has a very refreshing, crunchy texture and a mild flavor. So far, I have not found any recipes where the jicama is cooked, so I made this one up myself. I didn't want to lose the crunchy, so I didn't cook it very long.

A soup can be a stew can be a soup.
This recipe started out as a stew: Jicama Chicken Stew but is described here to make the soup from scratch although the first part is still reminiscent of that stew. Go easy with the spices in this one. Jicama has a delicate flavor that can easily be overpowered.

INGREDIENTS

This is what you need for 6+ servings:

1 lb. jicama, peeled, cubed or grated
1 lb. chicken breast meat
1 cup onion & bell pepper mix (frozen)
3 potatoes, peeled, diced small
coconut & garlic cooking oil
S&P
optional:
- powdered tomato

Pic1: jicama chicken soup

Directions

Pic2: jicama chicken stew
Pic3: add potato broth and simmer
Pic4: served

Boil the potatoes separately. 6-8 minutes will do with the small cubes. Reserve the broth.
Cut chicken breast in 1/4” pieces. Season to taste. Sear in a hot pan with ½ tbsp. coconut garlic oil until it begins to blacken. Remove and set aside.
Sauté the onion & bell pepper mix in a 6-qt pot in some coconut garlic oil until soft.
Add the chicken and potatoes. Mix it all together. (Pic2)
Add the potato broth. (Pic3)
If more soup is desired, add more water and 1 tsp. powdered chicken bouillon.
Bring to a boil over medium heat.
Reduce heat. Add S&P, seasoning to taste.
Simmer 20 minutes.
Add the jicama
Simmer 5 minutes if you want the jicama crisp, a bit longer if you want it softer.
Serve and enjoy. (Pic1)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org