Recipe - Chicken Garbanzo Soup

6 cup Chicken stock (see index)
One half Chicken; cut up
1 tablespoon Chicken fat
2 Green onions; chopped
One half Clove garlic; minced
1 Lemon; juice of
1 teaspoon Salt
1 pn Ground cloves
2 tablespoon Hot sauce
3 tablespoon Worcestershire sauce
1 pn White pepper
1 cn (8oz) garbanzo beans;
drained
2 Carrots; chopped
One half cup Peas
1 Tomato; peeled and chopped
One half cup Cooked rice
1 cup 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 anywherea mixture of French
dishes seasoned with Mexican spices.

JAVIERS

COLE AVENUE, DALLAS

WINE: JABOULETVERCHERRE

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.