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Inka Do

February 18, 1998|ROSE DOSTI

DEAR SOS: El Pollo Inka in West Los Angeles has a most delicious chicken soup. Is a recipe possible?


DEAR PATTY: The management at El Pollo Inka gladly shared it with Culinary SOS readers, saying the soup is a "great favorite among clients."


1 (2 1/2-pound) chicken, quartered

2 potatoes, peeled and each cut into 6 pieces

6 tablespoons rice, rinsed and drained

1 stalk celery

1 tablespoon chopped garlic

1 tablespoon salt

8 1/2 cups water

1/2 cup frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels)

1/2 bunch cilantro


Lime juice, optional

Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups water to boil in large saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring occasionally, about 30 minutes. Add frozen mixed vegetables.

Process cilantro and remaining 1/2 cup water in blender. Stir into soup mixture.

Remove soup from heat. Remove chicken and celery stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and celery stalk.

Return chicken meat to soup. Bring soup to simmer over medium heat and cook 5 minutes. Add remaining 2 teaspoons salt and pepper to taste. Sprinkle with lime juice to taste just before serving if desired.

8 to 10 servings. Each of 8 servings:

188 calories; 949 mg sodium; 54 mg cholesterol; 11 grams fat; 7 grams carbohydrates; 14 grams protein; 0.38 gram fiber.

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