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Ingredientes
- 6 c. Chicken stock (see index)
- 1/2 x Chicken, cut up
- 1 Tbsp. Chicken fat
- 2 x Green onions, minced
- 1/2 x Clove garlic, chopped
- 1 x Lemon, juice of
- 1 tsp Salt
- 1 pch Grnd cloves
- 2 Tbsp. Warm sauce
- 3 Tbsp. Worcestershire sauce
- 1 pch White pepper
- 1 can (8-ounce) garbanzo beans, liquid removed
- 2 x Carrots, minced
- 1/2 c. Peas
- 1 x Tomato, peeled and minced
- 1/2 c. Cooked rice
- 1 c. Of water
- 2 x Carrots, minced
Direcciones
- 1. Combine the first 12 ingredients in a pot and bring just to a boil; simmer30 min.
- 2. Remove the bones from the chicken. Cut the meat into large pcs and return to the pot.
- 3. Add in remaining ingredients. Simmer 10 to 15 min. Much of the cooking of Mexico was influenced by the French in the sixteenth century.
- The result was some of the finest dishes anywhere-a mix of French dishes seasoned with Mexican spices.
- JAVIERS
- WINE: JABOULET-VERCHERRE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 724g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 244 | 52% |
| Total Fat 27.13g | 34% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 1420mg | 59% |
| Potassium 997mg | 28% |
| Total Carbs 20.83g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.77g | 5% |
| Protein 34.22g | 55% |
