Tastes from Afar: New Recipes to Try

Did you have a chance to try the Burmese and Ethiopian recipes I posted here last week?

Have you dropped by one of the dozen or so international grocery stores in Sioux Falls?

What are you waiting for? : )

At LSS, we have quite a few students from both Mexico and Burma, and while these countries may be far apart physically and linguistically, they share a similar cultural enjoyment of food, especially chicken dishes.

Here are two more recipes to try, courtesy of LSS English teacher Heather Glidewell’s literacy class. Enjoy!

caldo de pollo

Caldo de Pollo (Mexican Chicken Soup)


1 whole chicken

8 cups of water

3 large carrots

1/2 head of cabbage

1/2 medium onion

1 cup of cilantro

4 cloves of garlic

2 cups of celery


Put chicken, water, and salt into a large pot. Boil water about 10-15 minutes.  Add onion, garlic, and celery.  Cover and cook on low heat for 30 minutes.  Add carrots.  Cook for 15 minutes.  Add other vegetables.  Check chicken.  When chicken is finished, take out of pot.  Cook water and vegetables 10 more minutes.

Serve the broth and chicken in a bowl with rice, avocado, warm corn tortillas, and lime.

chicken zucchini


Burmese Chicken


2 Tablespoon oil

1 whole chicken

1 to 2 tomatoes

2 small zucchini

1/2 teaspoon of salt

1 small onion

1/2 teaspoon black pepper



Chop the chicken into small pieces. Put in a pan with the oil and fry the chicken.  Peel and chop the onion, and add to the pan.  Chop the tomatoes and the zucchini and add to the pan.  Add salt and pepper.  Stir and fry for 25 minutes.  Serve with rice.

Posted by Julie Boutwell-Peterson

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