Pepian

Submitted by United Church of God on Tue, 2011-04-26 20:00
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Description

A Guatemalan flare of deliciousness. Excellente!

Summary

Yield
Servings
Source

Annie Bell, Seattle WA

Prep time45 minutes

Ingredients

1 1⁄2Poundchicken (cut into pieces)
1⁄2Cupsliced green beans
8 small potatoes (cubed)
1⁄2Cupsliced carrots
3 tomatoes (toasted)
4 guaque chilies (found in specialty store)
2 zambo chilies (found in specialty store)
1 onion (cubed)
2Clovegarlic (sliced)
1⁄4Teaspoonpepper
  salt (to taste)
1⁄4Cupchopped cilantro
2Ouncesoaked rice

Instructions

Cook chicken in water and salt and bring to a boil. When the chicken is half cooked, add teh potatoes, green beans, and carrots to make a soup. In a skillet, toast the tomatoes and peel them. Then grind the chilies (take out the seeds and threads). Toast the tomatoes and peel them. Then grind  the chilies, tomatoes, cilantro, garlic, onions, and the rice that we soaked. Be sure the rice is soft. Add salt and pepper to make the sauce. When the chicken and veggies are cooked, add the sauce to the chicken soup and finish cooking for 10 minutes. Serve with rice.

Notes

Recipe Note: This soup is from my native country, Guatemala. The peppers can be found in specialty stores or Mexican markets.

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