Heat 1-2 tsp oil in a stock pot, then add 1 diced onion, 2 cloves minced garlic, 2 serranos and 2 jalapenos (seeded and sliced), 1 tsp allspice, and ½ tsp cayenne pepper. When fragrant, add ½ cup uncooked long-grain white rice, 9-10 cups chicken stock, and 13 oz can of coconut milk (here, I used light). Bring to a boil, then reduce to a simmer and cook until rice is cooked (about 20-25 mins). Add 2 cups frozen
corn, 1 ½ cups shredded rotisserie chicken (a mix of white and dark), and 10 oz drained and rinsed hearts of palm (cut into thick penny slices). Add salt and pepper to taste. Let cook for about 10 mins,
then serve with cilantro garnish. This recipe is from The Chicken Soup Book by Janet Hazen, one of my favorite sources for chicken soup recipes. (July 2014)
Cooking Adventures 