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Yucatecan Chicken and Lime Broth Serves 6 to 8 2 whole chicken breasts, on the bone, with skin 3 quarts chicken stock 1 teaspoon salt, to taste 1 1/2 teaspoons black peppercorns, cracked 1 1/2 teaspoons dried oregano 1/2 head garlic, cloves separated and crushed but unpeeled 2 tablespoons extra virgin olive oil 1 medium onion, halved and cut lengthwise into julienne 1 teaspoon salt, to taste Freshly ground black pepper, to taste 1 small green bell pepper, cored, seeded, and julienned 2 medium tomatoes, cored, seeded, and julienned Juice of 2 limes 2 1- x 3-inch strips grapefruit zest Garnishes: 3 limes, cut in wedges 3 serrano chiles, stemmed, seeded if desired, and minced (optional) 8 small corn tortillas, cut into 1/4-inch strips and fried 1 California avocado, halved, seeded, peeled, and cut into chunks Place chicken breasts in a large saucepan with the chicken stock and bring to a boil. Skim and discard any foam. Add salt, black peppercorns, oregano, and garlic. Reduce to a simmer and cook 30 to 35 minutes, until meat is tender. Lift out chicken and transfer to a platter. Cover with foil and reserve. Strain stock through a very fine strainer, discarding the solids, and skim off any fat from the top. Reserve. When chicken is cool enough to handle, remove skin and pull meat from the bones. Shred into strips. Reserve. Heat olive oil in a large stockpot over medium-low heat. Add onions, salt, and pepper and cook until translucent, about 10 minutes. Add green pepper and cook 5 minutes longer. Add tomatoes, shredded chicken, reserved chicken stock, lime juice, and grapefruit zest. Bring to a boil, reduce to a simmer, and cook until the flavors meld, about 10 to 12 minutes. Remove grapefruit zest with a slotted spoon. Serve hot with garnishes scattered over the soup. |
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