Ingredients
1 stewing chicken (about 6 pounds)2 bay leaves1 teaspoon salt1 teaspoon poultry seasoning1 teaspoon pepper1 medium onion, chopped2 celery ribs, chopped1 tablespoon butter12 garlic cloves, minced1 can (10 ounces) diced tomatoes and green chiles, drained3/4 cup orange juice2 tablespoons minced fresh cilantro2 teaspoons Cajun seasoning1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon ground cumin1/2 teaspoon paprika2 cups cooked rice1 can (15 ounces) pinto beans, rinsed and drained
Preparation
Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use).
In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.
