“The Cure” Healing Chicken Soup

The perfect soup to help someone you love feel better.
Freeze a few portions to have on hand for when you or your family need a nourishing bowl of comfort.

3-4 chicken breasts
olive oil
12 cloves fresh garlic, (2 whole and 10 minced)
1 large onion, chopped
8-12 ozs. shiitake mushrooms or mushrooms of your choice
6 carrots, peeled and sliced
6 stalks of celery, chopped
3 Tablespoons fresh ginger, peeled and minced
1 cup dry white wine
1 cup white rice, uncooked (Carolina Plantation rice or jasmine rice)
1 quart chicken broth
water
coarse black pepper
seasoned salt
celery salt
1-2 TB Trenholm Venom hot sauce
tarragon
basil
oregano
thyme
sage

*Optional veggies to toss in during the last five minutes: frozen peas, chopped broccoli or chopped spinach. Mung bean sprouts ( 2-3 cups) or sliced green onion tops could be added during the last 30 seconds of cooking.
Fill a large stockpot half full of water. Add two whole garlic cloves and the chicken breasts. Bring the water to a boil. (As you prep your fresh vegetables, toss the cleaned ends of the celery and carrots and a few chunks of onion into the water for stock.) Cook this mixture for about 25 minutes until chicken breasts are tender. Use a large slotted spoon or strainer to remove garlic cloves and vegetable pieces and discard. Set chicken breasts aside to cool and save broth in the stockpot.
Meanwhile, in a large non-stick pan, sauté the garlic and onions in olive oil until translucent. Then, add about 1/2 cup of white wine. Add the mushrooms, carrots, celery, and ginger and continue cooking over medium heat until carrots are tender.

Add sautéed vegetables to stockpot. Cut chicken into small pieces and add to the stockpot. Add 1 quart of chicken broth, seasonings, remaining wine, herbs and rice. Simmer, uncovered for 20-25 minutes until rice is tender. If adding optional frozen vegetables, such as peas, add in the last five minutes of cooking. Stir in Trenholm Venom. Use fresh herbs when possible and always in generous amounts. Just experiment and see what you like best. You also could use wide egg noodles in place of the rice – just add about 3 cups of noodles and cook until tender.

©Palmetto Pepper Potions • www.pepperpotions.com

Trenholm Venom Chicken Vermouth with Spiced Rice

3 lbs. chicken, cut up
2 stalks celery, chopped
3 carrots, sliced
1 large onion, sliced
2 TB fresh parsley
1 tsp sea salt
3/4 cup dry vermouth
1/2 cup water
3 TB Trenholm Venom hot sauce, divided
1 cup rice (uncooked)
2 cups chicken broth
3/4 cup sour cream (reduced fat is fine)
olive oil

Preheat oven to 375 degrees. Oil a 2-quart casserole dish. Arrange chicken in casserole dish. Add celery, carrots and onion. Pour vermouth, water and 2 TB of Trenholm Venom over mixture. Cover with foil and bake for 90 minutes.

Meanwhile, after chicken has baked for one hour, combine rice, chicken broth and 1 TB Trenholm Venom in a separate baking dish. Cover dish with foil and bake for 30 minutes at 375 Both dishes should be done at approximately the same time.

After chicken has baked for 90 minutes, remove dish from oven and carefully remove foil covering. Use tongs to move chicken pieces to a serving platter. Add sour cream to vegetables in casserole dish and stir.

Serve chicken and vegetables over rice and drizzle with additional Trenholm
Venom at the table.

©Palmetto Pepper Potions • www.pepperpotions.com

Chorizo with Daily Red Rice

12 oz. package of 4 fully cooked spicy chorizo sausages (Niman Ranch Brand recommended)
1 sweet onion, chopped
3 TB extra virgin olive oil
4 cloves fresh garlic, minced
28 oz. can chunky tomato sauce (Muir Glen Organics recommended)
1 cup Carolina Plantation heirloom rice or long grain white rice, uncooked
1 cup water
¼ cup dry white wine
2 cups fresh or frozen corn kernels
fresh spinach, chopped
fresh herbs of your choice, minced. (parsley, oregano, chives and
cilantro recommended)
1/3 bottle of Daily Red or to taste
1 tsp. Lawry’s seasoned salt
1 tsp. ground cumin
1 tsp. chili powder

Saute onions in 2 TB olive oil in a large stainless steel saucepan until translucent. Add garlic, tomato sauce, water, rice, wine, salt, cumin and chili powder. Cook over medium heat uncovered, stirring frequently, until rice is tender and most of the liquid is absorbed,
about 25 minutes.

While rice cooks, add 1 TB olive oil to a cast iron skillet. Saute chorizo links 9-12 minutes over medium heat. During the last five minutes of the rice cooking time, add fresh spinach, corn, herbs and Daily Red. Stir well, remove from heat, cover and let rest for 5 minutes to allow spinach to wilt and flavors to blend.

Slice chorizo sausages and serve over a bed of the spicy rice. Garnish with more fresh herbs. Add extra Daily Red to taste.
Serves 4-6

©Palmetto Pepper Potions • www.pepperpotions.com