Pepper Pot
- 1/4 pound butter
- 1 clove garlic, cut fine
- 2 cups celery, diced
- 1 cup Spanish onion, diced
- 1 cup leeks (rings)
- 2 medium-sized sweet green peppers, diced
- 3/4 cup rice, yellow
- 1 teaspoon chili powder
- 1 teaspoon Spanish pepper
- 6 quarts chicken stock
- Salt to taste
- 2 cups white meat of chicken, cut in julienne
Place butter in pot; add garlic and diced vegetables; saute slowly but do not brown. Wash rice thoroughly and add to vegetables; cover and simmer slowly for 15 minutes; then add chili powder and Spanish pepper, mixing well together. Add 2 quarts of the chicken stock, cook slowly until thoroughly done; add remaining 4 quarts of chicken stock; season with salt to taste and bring to the boiling point. At time of serve add julienne of chicken and serve very hot. This recipe makes 5 quarts of soup.
Submitted by May 24, 2009
26 min
15 min
41 min