Chicken Soup~ El Mirador Caldo Xochitl Recipe


Ingredients

1 5 cloves garlic -- minced


Directions

1 TB oregano -- dried
1/4 ts clove -- ground
2 1/2 qt water
3 lb chicken -- fryer
1 TB poulet gold/ chicken stock
: base
1 TB salt
1 TB cumin -- ground
1 ts pepper -- ground
3 bay leaf
1 sprig basil -- fresh
2 c zucchini -- large dice
1 1/2 c green bell pepper -- diced
1 1/2 c celery -- diced
1 md onion -- diced
17 oz cn garbanzo beans-drained
: and rinsed
: EL MIRADOR RICE
1 bn green onion -- chopped
1/2 bn cilantro -- chopped
2 jalapeno -- chopped
2 tomatoes, fresh firm --
: cubed
1 avacodo -- cubed

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, andadd 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 verycareful 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, skinlesschicken 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 1/4 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

From: Mastercook Mac


Servings: 8 servings

 

 

Chicken Soup~ El Mirador Caldo Xochitl Recipe brought to you by Recipe Ideas


Categories: Chicken; Chicken Soup; Poultry; Soup; Spanish


The History of Recipes

We are able to trace the history of written recipes back into distant history, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these old cook books were just very simple pictorial recipes for meal preparation.

In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful.

Progressing into The time of the roman empire 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of his times used a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and dill.

Later on, we have some interesting books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is popular today, but instead recipes for the types of meals prepared by the cooks of the upper classes of those days.

Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as parsley and basil. These new foods and tastes caused a surge in recipe books, many of which are kept safe in private libraries.

By the time we get to the 20th century, cooking books are greatly in demand mostly due to higher levels of literacy, people having more spare time and a general increase in wealth.

The introduction of the TV brings us TV chefs and the accompanying recipe books.

Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our site.

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We hope you enjoy this Chicken Soup~ El Mirador Caldo Xochitl recipe.

 


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