Yield: 1

Ingredients

6 c chicken stock
1/4 c whole allspice; tied in
-cheesecloth
1/2 ts crushed red pepper flakes
4 cloves peeled garlic;
-roughly chopped
1 c finely diced onion
1 c finely diced celery
1 c finely diced carrots
2 c peeled finely diced
-all-purpose pot; atoes
3/4 lb skinless; boneless chicken
1 ; breasts, cut into
1 ; 1-inch squares
1 ; about 1/4-thick
1 salt to taste
2 tb fresh lime juice
2 tb minced fresh mint
2 tb minced fresh cilantro

Instructions

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.

Converted by MC_Buster.

Per serving: 141 Calories (kcal); 1g Total Fat; (16% calories from fat); 5g
Protein; 8g Carbohydrate; 0mg Cholesterol; 12885mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates