Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Chicken stock (see index) |
| ½ \N | Chicken; cut up |
| 1 tablespoon | Chicken fat |
| 2 \N | Green onions; chopped |
| ½ \N | Clove garlic; minced |
| 1 \N | Lemon; juice of |
| 1 teaspoon | Salt |
| 1 pinch | Ground cloves |
| 2 tablespoons | Hot sauce |
| 3 tablespoons | Worcestershire sauce |
| 1 pinch | White pepper |
| 1 can | (8-oz) garbanzo beans; drained |
| 2 \N | Carrots; chopped |
| ½ cup | Peas |
| 1 \N | Tomato; peeled and chopped |
| ½ cup | Cooked rice |
| 1 cup | Of water |
| 2 \N | Carrots; chopped |
1. Combine the first 12 ingredients in a pot and bring just to a boil; simmer
30 minutes.
2. Remove the bones from the chicken. Cut the meat into large pieces and return to the pot.
3. Add remaining ingredients. Simmer 10 to 15 minutes. Much of the cooking of Mexico was influenced by the French in the sixteenth century.
The result was some of the finest dishes anywhere--a mixture of French dishes seasoned with Mexican spices.
JAVIERS
COLE AVENUE, DALLAS
WINE: JABOULET-VERCHERRE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .