Categories: Soup- Stew- Chowder- Chili
Ingredients
- 2 1/2 quarts water
- 1 (2 1/2 to 3 lb.)whole chicken
- 3 bay leaves
- 1 Tbsp. salt
- 1 Tbsp. ground cumin
- 1 tsp. pepper
- 1 fresh basil sprig
- 4 whole cloves
- 4 garlic cloves
- 1 Tbsp. dried oregano
- 2 zucchini, chopped
- 2 carrots, sliced
- 1 large green bell pepper, chopped
- 1 medium onion, chopped
- 1 (15 1/2 oz.) can chickpeas, rinsed and drained
- Tomato Rice:
- 3/4 cup long-grain rice
- 1 tsp. lemon juice
- 1 cup hot water
- 2 Tbsp. olive oil
- 2 tomatoes, chopped
- 1 medium -size green bell pepper, chopped
- 1 large garlic clove, minced
- 1 Tbsp. chicken base*
- 1 cup hot water
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp pepper
- toppings: chopped fresh cilantro, chopped green onions, minced jalapeno pepper, coarsely chopped tomato, chopped avocado
Directions
- Combine first 7 ingredients in a large stockpot; brig to a boil, skimming to remove excess foam.
- Add garlic mixture to broth, and cook, stirring occasionally, 35 minutes or until chicken is done. Remove chicken from broth, and cool. (Refrigerate broth overnight to make fats become solid and easier to remove).
- Skin and debone chicken; shred and set aside.
- Add zucchini and next 4 ingredients to broth; bring to a boil, and cook 5 minutes. Add chicken. Serve with Tomato Rice and desired toppings.
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Tomato Rice:
- Soak rice in lemon juice and 1 cup hot water 5 minutes; drain.
- Saute rice in hot oil in a large saucepan over medium-high heat 10 minutes or until golden. Stir into rice mixture. Cover, reduce heat, and simmer 15 minutes or until liquid evaporates (do not uncover while rice is cooking)
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- Chicken base, a highly concentrated paste made from chicken stock, may be found with broth and bouillon in supermarkets.