Recipes Included On This Page Dionicia's Famous Chicken Tortilla Soup Doug's Greek Chicken Dish Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Dionicia's Famous Chicken Tortilla Soup Recipe By : Pepina Rae on July 05, 2005 Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 roma tomatoes, whole 3 teaspoons oregano (Mexican if you have it) 10 garlic cloves 5 bay leaves 2 teaspoons cumin seeds ( can substitute ground) 2 teaspoons marjoram 1 teaspoon thyme 6 large peppercorns 3 teaspoons peppercorns, small 1 tablespoon oil 1/4 cup onions 4 tablespoons chicken bouillon granules 8 pieces chicken 8 corn tortillas, cut into thin strips 2 avocados 4 cups mozzarella cheese, shredded Boil tomatoes 10 minutes. Place tomatoes and next 8 ingredients in blender and blend for 4 minutes. Sauté onion in oil and add blender contents by pouring through a mesh strainer. Add one quart of water to strainer and swirl. Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot. Add one more quart of water. Add chicken bouillon and chicken pieces and boil until chicken is cooked. Fry tortilla strips in oil until crispy. Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone. Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese. Pour boiling broth over ingredients in bowl and serve. Prep Time: 15 minutes. Total Time: 1 1/4 hours. Servings: 8 About This Recipe "This is simply the BEST of the BEST!! The recipe comes from Ernesto's Restaurant in Puerto Vallarta, Mexico. If you find a better recipe, I sure would like to know about it." Gary R. Beck Columnist: www.BanderasNews.com www.PVPulse.com Puerto Vallarta Restaurant Guide Beck's Best: Kindle e-book: www.amazon.com/dp/B004NEVX7I Spiral bound print: www.cafepress.com/vallartaguide Contributed to the FareShare Gazette by Gary; 2 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3327 Calories; 243g Fat (67.2% calories from fat); 260g Protein; 8g Carbohydrate; 2g Dietary Fiber; 1358mg Cholesterol; 1605mg Sodium. Exchanges: 0 Grain(Starch); 36 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 26 Fat. Back to Recipe List * Exported from MasterCook * Doug's Greek Chicken Dish Recipe By : Doug in BC Serving Size : Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves, boneless 5 potatoes, peeled & cut into chunks 1/3 cup olive oil 1/2 cup fresh squeezed lemon juice 1/2 cup water, up to one cup if needed 20 cloves garlic, peeled leave whole oregano salt to taste freshly ground pepper to taste Place the potatoes in a baking pan large enough to hold them and the chicken pieces. Blend the olive oil lemon juice and water together and pour over the potatoes and chicken. Sprinkle liberally with oregano, either Greek or Mexican, as I happen to have loads of Mexican, I use that. Place in oven at 350F for about 40 minutes until the chicken has browned a little, then turn the chicken pieces over. At this point I slice a whole washed lemon and lay the slices over the chicken and potatoes. Bake for another 15 minutes, check for potatoes being done, and chicken browned. The smell of the oregano and garlic lemon mixture will drive your taste buds mad! Remove from oven, cover and let sit for about 10-15 minutes. Serve this with a Greek salad. Great meal! Contributed to the FareShare Gazette by Doug; 28 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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