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). Per serving: 400 Calories; 3g Fat (5% calories from fat); 35g Protein; 68g Carbohydrate; 54mg Cholesterol; 727mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 71 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.