El mirador caldo xochitl

1 Servings

Ingredients

QuantityIngredient
4Garlic cloves, minced (up to 5)
1tablespoonDried oregano
¼teaspoonGround cloves
quartWater
1Frying chicken, 2 1/2 - 3 pound
1tablespoonChicken stock base
1tablespoonSalt
1tablespoonGround cumin
1teaspoonFreshly ground pepper
3Bay leaves
1Sprig fresh basil
2cupsSliced zucchini
cupQuartered and sliced carrots
cupDiced green bell pepper
cupDiced celery
1mediumOnion, sliced
1can(17-oz) garbanzo beans, drained
El Mirador rice
1bunchGreen onions, chopped
½bunchFresh cilantro (leaves only) chopped
1Fresh jalapeno chiles, chopped (up to 2)
2Firm ripe tomatoes, cubed
1Avacado, seeded and cubed

Directions

SOUP

GARNISH

Note: CaldoXochitl is a famous soup from El Mirador and has a fragrant combination of chicken, garlic, herbs, and spices served over El Mirador Rice (recipe sent previously). "Xochitl" translated from Mexican Nahuatl means "little flower". It is also the name of a beautiful garden in Cuernavaca, Mexico. This recipe comes from Julian Trevino, owner of El Mirador.

PROCEDURE: 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, chicken stock base, cumin, bay leaves, and basil. Let chicken simmer until cooked, about anhour. 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 unter tender, about 20 minutes. Meanwhile, remove skin and bones from chicken; shred meat. When vegetables are tender, add meat to soup and heat through.

FOR EACH SERVING: Place ¼ cup El Mirador rice in soup bowl. Pour soup over the rice and top with green onion, cilantro, chiles, tomatoes, and avacado.

Posted to FOODWINE Digest 17 Sep 96 From: Lyn Belisle <belisle@...> Date: Tue, 21 Jun 1994 09:06:20 -0500