Cadon Monuc or Katne

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Chicken or Beef Soup



  1. Cut Chicken as you would for BBQ'ing , only half the meatier pieces.
  2. Rinse and peel the potatos and quarter.
  3. Break the chard or spinach into indvidual leaves and wash carefully.
  4. In a stock pan add oil and onions and brown until soft.
  5. Add Chicken, boullion and enough water to fill pot two-thirds full.
  6. Boil until meat is thoroughly cooked. Skim oil from top of water.
  7. Add beer, potatos and cook until almost tender but not mushy.
  8. Add chard or spinach just long enough to soften.
  9. Serve with rice and finadeni.