6 cups chicken stock
1/4 cup whole allspice, tied in cheesecloth
1/2 teaspoon crushed red pepper flakes
4 cloves peeled garlic, roughly chopped
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrots
2 cups peeled finely diced all-purpose potatoes
3/4 pound skinless, boneless chicken breasts, cut into 1-inch squares about 1/4-inch thick
2 tablespoons fresh lime juice
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
In a 4-quart saucepan, over high heat, bring the chicken stock, allspice and red pepper flakes to a boil. Cover the saucepan, then simmer, over low heat for 10 minutes.
Add the garlic, onion, celery, carrots and potatoes and simmer, covered, for 30 minutes more or until the potatoes are tender.
Add the chicken and cook for 3 to 4 minutes, uncovered or until the chicken is just cooked through. Season with salt to taste and discard the allspice tied in cheesecloth. Remove the saucepan from the heat and add the lime juice, mint and cilantro. Serve immediately.
Active Time: 10 Minutes
Total Time: 55 Minutes
Yield: 6 Servings