LIME CHICKEN WITH ORZO ENJOY DAN:

               LIME CHICKEN SOUP WITH ORZO by CHEF DAN:

Serves 30-40

INGREDIENTS:

1 tablespoon olive oil

2 whole chickens, neck and giblets removed

22 cups chicken broth

4 cups orzo

6 tomatillos

2 jalapenos

5 onions, diced

6 cloves garlic, minced

1 cup lime juice

1 tablespoon cumin

5 tablespoons dried oregano

4 bell peppers, chopped

2 teaspoon red chili flakes

4 cups corn

30 tortillas cut into wedges

3 cups cilantro, coarsely chopped

DIRECTIONS:                         (PRE-HEAT OVEN TO 375 THEN 350 DEGREES)

1.   Place chicken on a baking sheet and sprinkle with Johnny’s seasoning.

2.   Bake at 375 degrees for 1:15 minutes.

3.   Roasted tomatillos and jalapenos for 20 minutes in 350 degree oven.

4.   When cool place in a blender, and blend until smooth.

5.   Arrange tortilla wedges on a baking sheet in a 350 degree oven.

6.   Drizzle a little oil over them, sprinkle with 1 teaspoon EACH cumin, chili powder and paprika, and bake for 10 minutes.

7.   Place orzo in 8 cups of water, bring to a boil and cook 15 minutes.

8.   In a stock pot add 1 tablespoon olive oil over medium-high heat.

9.   Add onions peppers and celery and simmer for 15 minutes.

10.                Stir in 3 cups of broth and add garlic, tomatillos mixture and spices.

11.                Simmer for another 5 minutes and add all the stock.

12.                When the chicken is cool, remove to a cutting board and shred chicken.

13.                Then stir the chicken into soup.

14.                Add corn, orzo, lime juice, and cilantro.

15.                Garnish with tortilla strips

16.                ENJOY DAN:                      HALLELUJAH!!