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Correo Electrónico
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Ingredientes
- 5 x Cloves garlic, chopped
- 1 Tbsp. Oregano, dry
- 1/4 tsp Clove, grnd
- 2 1/2 quart Water
- 3 lb Chicken, fryer
- 1 Tbsp. Poulet gold/ chicken stock base
- 1 Tbsp. Salt
- 1 Tbsp. Cumin, grnd
- 1 tsp Pepper, grnd
- 3 x Bay leaf
- 1 sprg basil, fresh
- 2 c. Zucchini, large dice
- 1 1/2 c. Green bell pepper, diced
- 1 1/2 c. Celery, diced
- 1 med Onion, diced
- 1 x 17 ounce can garbanzo beans , liquid removed and rinsed
- 1 bn Green onion, minced
- 1/2 bn Cilantro, minced
- 2 x Jalapeno, minced
- 2 x Tomatoes, fresh hard, cubed
- 1 x Avacodo, cubed
Direcciones
- Mix garlic, oregano, and cloves to a paste. Bring water to boil in large pot. When water is boiling, add in chicken, salt and pepper, and simmer for a few min. Skim off foam, and add in garlic paste, poulet gold chicken stock base, cumin, bay leaves, and basil. Let chicken simmer till cooked, about an hour. Remove chicken and set aside to cold. Add in zucchini, carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce heat and simmer till tender, about 20 min. Be very careful 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, skinless chicken breast, in that 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 in meat to soup and heat through.
- FOR EACH SERVING Place 1/4 c. Eol Mirador rice in soup bow. Pour soup around the rice and top with green onion, cilantro, cliles, tomatoes, and avacado.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 8 servings | |
| Calories 361 | |
| Calories from Fat 168 | 47% |
| Total Fat 18.71g | 23% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1178mg | 49% |
| Potassium 620mg | 18% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 2.71g | 2% |
| Protein 26.3g | 42% |
