El mirador caldo xochitl

Yield: 1 Servings

Measure Ingredient
4 Garlic cloves, minced (up to 5)
1 tablespoon Dried oregano
¼ teaspoon Ground cloves
2½ quart Water
1 Frying chicken, 2 1/2 - 3 pound
1 tablespoon Chicken stock base
1 tablespoon Salt
1 tablespoon Ground cumin
1 teaspoon Freshly ground pepper
3 Bay leaves
1 Sprig fresh basil
2 cups Sliced zucchini
1½ cup Quartered and sliced carrots
1½ cup Diced green bell pepper
1½ cup Diced celery
1 medium Onion, sliced
1 can (17-oz) garbanzo beans, drained
El Mirador rice
1 bunch Green onions, chopped
½ bunch Fresh cilantro (leaves only) chopped
1 Fresh jalapeno chiles, chopped (up to 2)
2 Firm ripe tomatoes, cubed
1 Avacado, seeded and cubed

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

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