Title: Chicken Garbanzo Soup
Categories: Soup
Yield: 4 Servings

6 c Chicken stock (see index)
1/2 Chicken; cut up
1 tb Chicken fat
2 Green onions; chopped
1/2 Clove garlic; minced
1 Lemon; juice of
1 ts Salt
1 pn Ground cloves
2 tb Hot sauce
3 tb Worcestershire sauce
1 pn White pepper
1 cn (8-oz) garbanzo beans;
-drained
2 Carrots; chopped
1/2 c Peas
1 Tomato; peeled and chopped
1/2 c Cooked rice
1 c Of water
2 Carrots; chopped

1. Combine the first 12 ingredients in a pot and bring just to a boil;
simmer
30 minutes.

2. Remove the bones from the chicken. Cut the meat into large pieces and
return to the pot.

3. Add remaining ingredients. Simmer 10 to 15 minutes. 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 mixture of French
dishes seasoned with Mexican spices.

JAVIERS

COLE AVENUE, DALLAS

WINE: JABOULET-VERCHERRE

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.