3
2-1/2
-------
5
5
1
1
1
2
1
2
-------
12
7
4
7
7
14
-------
1-1/2
2
-------
ar
|
#
qt
---
cl
T
t
T
T
---
oz
oz
oz
oz
oz
oz
---
T
T
---
|
Chicken (1)
Water
-- Flavoring
Garlic
Cloves
Cumin Seed
Peppercorns
Salt
Bay Leaf
Oregano dry
Basil sprig (2)
-- Vegies
Calabacita (3)
Onion
Celery
Carrots
Bell Pepper grn
can Chickpeas
-------------
Olive Oil ExtV
Lemon Juice
-- Serve with
Steamed Rice
|
Do Ahead - Chicken & Stock - (2-1/2 hrs)
- Place CHICKEN in a pot of at least 4 quarts and cover with 2-1/2
quarts (10 cups) of water. Bring to a boil and skim off any crud that
rises to the top.
- Crush GARLIC. In a Mortar crush Cloves, Cumin Seed,
and Peppercorns.
- Stir all Flavoring items into the pot and simmer for 1 hour.
- Pull Chicken out of the pot and let cool until you can handle it.
- Remove Chicken Meat from Skin and Bones and refrigerate until
needed. Return Skin and Bones to the Stock Pot and simmer another 45
minutes.
- Strain Stock discarding all solids. Remove Fat using your Gravy
Separator. Refrigerate until needed - the recipe will need about 6 cups.
Prep - (35 min)
- Shred CHICKEN fairly small.
- Cut SQUASH in half lengthwise (or quarters if larger) and slice
about 3/8 inch thick.
- Quarter ONION lengthwise and slice about 1/8 inch crosswise.
Dice CELERY about 1/4 inch. Peel CARROTS and dice about
1/4 inch. Cap and seed BELL PEPPER and dice about 1/4 inch.
Mix all.
- Drain CHICKPEAS.
- Squeeze Lemon Juice.
Run - (40 min)
- In a heavy bottomed pot (4 quart) or similar, heat Olive Oil and
fry Onion mix until Onions are translucent and vegetables are
softening.
- Stir in Stock and bring to a boil. Simmer until Carrots are
fairly soft.
- When nearing serving time, stir in Zucchini and Chickpeas.
Bring back to a simmer until it is just cooked through - don't overcook.
- Stir in Chicken and Lemon Juice. Bring back to a boil and
take off the heat.
- Serve hot, garnished as you wish, and with Cooked Rice spooned
in as desired.
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