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
Recipes as an idea can be observed far back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also recounts how the cooks of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and dill. In the 15th century, people returning from the crusades brought us many new foods and spices from the East, including coriander, parsley, and basil. These new spices and herbs caused an outbreak in manuscripts on food, most of which are kept safe in private libraries. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Soup~ El Mirador Caldo Xochitl recipe.
