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
Written cooking instructions as a concept can be tracked far back into the far past, certainly as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, these, old records were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe 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 anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main course and afters, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times made use of a wide range of spices, including many that are still in use today for example thyme, mint and asafoetida. Over the next few centuries, the powerful and wealthy houses strove to serve up the most exotic meals, and as a consequence, chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes common in their social group. The introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Soup~ El Mirador Caldo Xochitl recipe.
