Chicken soup, el mirador caldo xochitl

Yield: 8 Servings

Measure Ingredient
5 Cloves garlic; minced
1 tablespoon Oregano; dried
¼ teaspoon Clove; ground
2½ quart Water
3 pounds Chicken; fryer
1 tablespoon Poulet gold/ chicken stock base
1 tablespoon Salt
1 tablespoon Cumin; ground
1 teaspoon Pepper; ground
3 Bay leaf
1 Sprig basil; fresh
2 cups Zucchini; large dice
1½ cup Green bell pepper; diced
1½ cup Celery; diced
1 medium Onion; diced
1 17 oz can garbanzo beans ; drained and rinsed
1 bunch Green onion; chopped
½ bunch Cilantro; chopped
2 Jalapeno; chopped
2 Tomatoes, fresh firm; cubed
1 Avacodo; cubed

EL MIRADOR RICE

Mix garlic, oregano, and cloves to a paste. Bring water to boil in large pot. When water is boiling, add chicken, salt and pepper, and simmer for a few minutes. Skim off foam, and add garlic paste, poulet gold chicken stock base, cumin, bay leaves, and basil. Let chicken simmer until cooked, about an hour. Remove chicken and set aside to cool. Add zucchini, carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce heat and simmer until tender, about 20 minutes. Be very careful not to overcook the vegetables. You want the onio to be crisp tender. Meanwhile, remove skin and bones from chicken; shred meat. (This can be made with boneless, skinless chicken breast, in which case adjust cooking time to absolute minimum so as not to overcook the chicken and make it stringy) When vegetables are to the desired tenderness add meat to soup and heat through.

FOR EACH SERVING Place ¼ cup Eol Mirador rice in soup bow. Pour soup around the rice and top with green onion, cilantro, cliles, tomatoes, and avacado.

Recipe By : El Mirador

Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 17:12:32 -465800 From: Terry Pogue <tpogue@...>

Similar recipes