Chicken garbanzo soup

Yield: 4 Servings

Measure Ingredient
6 cups Chicken stock (see index)
½ Chicken; cut up
1 tablespoon Chicken fat
2 Green onions; chopped
½ Clove garlic; minced
1 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 Carrots; chopped
½ cup Peas
1 Tomato; peeled and chopped
½ cup Cooked rice
1 cup Of water
2 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, .

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