Instructions: Remove stem from chile; cut chile in half lengthwise, and discard seeds.

Combine chile and vinegar in a blender, and process until smooth; set aside.

Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.

Yield: 1-1/2 quarts (serving size: 1-1/2 cups).

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