| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Too, Hot, Tamales |
4 |
Servings |
INGREDIENTS
| 3 |
qt |
Chicken stock |
| 1 |
bn |
Cilantro, washed and tied |
| 1 |
tb |
Coarse salt |
| 1/2 |
ts |
Black pepper, freshly ground |
| 4 |
lb |
Chicken pieces, on bone (Trim Knobs Off Drumsticks Cut Breasts And Thighs In Half With A Cleaver Wings Trimmed) |
| 1 |
|
Leek, washed, white part Cut Into 2 Inch Chun |
| 1 |
lg |
Onion |
| 6 |
|
Cloves garlic, peeled |
| 3 |
|
Turnips, peeled and Quartered |
| 3 |
|
Carrots, Peeled, Cut Into 2 Inch Chunks |
| 1/2 |
lb |
Chayote, quartered |
| 1/2 |
lb |
Yams, peeled, 1 inch Cubes |
| 1/2 |
lb |
Potatoes, peeled, 1 inch Cubes |
| 1/2 |
sm |
Cabbage, cut into wedges |
INSTRUCTIONS
Pour the stock into a large stockpot and bring to a boil with the cilantro
(tied for easy removal later), salt and pepper. Add the chicken, leek,
onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and
simmer over medium heat, cooking until the vegetables are tender and
chicken is cooked, about 45 minutes. Transfer the chicken pieces to a
tureen (skin the chicken if desired) or individual plates and surround with
the vegetables. Strain the broth over the vegetables and chicken and
garnish with Avocado Sauce. Yield: 4 to 6 servings Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 11/22/96 show
Posted to MC-Recipe Digest V1 #321
Recipe by: TOO HOT TAMALES SHOW #TH6358
From: Pat Asher <asher@mcs.com>
Date: Fri, 29 Nov 1996 08:01:39 -0600
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”