Chicken Soup - Caldo Xochitl

Chicken Soup, El Mirador Caldo Xochitl
El Mirador Rice

Chicken Soup, El Mirador Caldo Xochitl

Serves 8
Recipe By: El Mirador/Lyn Belisle

5 cloves garlic -- minced
1 tablespoon oregano -- dried
1/4 teaspoon clove -- ground
2 1/2 quarts water
3 pounds chicken -- fryer
1 tablespoon poulet gold/ chicken stock base
1 tablespoon salt
1 tablespoon cumin -- ground
1 teaspoon pepper -- ground
3 bay leaf
1 sprig basil -- fresh
2 cups zucchini -- large dice
1 1/2 cups green bell pepper -- diced
1 1/2 cups celery -- diced
1 medium onion -- diced
1 17oz can garbanzo beans -- drained and rinsed
El Mirador Rice
1 bunch green onion -- chopped
1/2 bunch cilantro -- chopped
2 jalapeno -- chopped
2 tomatoes, fresh firm -- cubed
1 avacodo -- cubed

Mix garlic, oregano, and cloves to a paste. Bring water to boil in large
pot. When water is boiling, add chicken, salt and pepper, and simmer for
a few minutes. Skim off foam, and add garlic paste, poulet gold chicken
stock base, cumin, bay leaves, and basil. Let chicken simmer until
cooked, about an hour. Remove chicken and set aside to cool. Add zucchini,
carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce
heat and simmer until tender, about 20 minutes. Be very careful not to
overcook the vegetables. You want the onion to be crisp tender.
Meanwhile, remove skin and bones from chicken; shred meat. (This can be
made with boneless, skinless chicken breast, in which case adjust cooking
time to absolute minimum so as not to overcook the chicken and make it
stringy) When vegetables are to the desired tenderness add meat to soup
and heat through.

FOR EACH SERVING
Place 1/4 cup El Mirador rice in soup bowl. Pour soup around the rice
and top with green onion, cilantro, cliles, tomatoes, and avacado.

Recipe Notes



NOTES : CaldoXochitl is a famous soup from El Mirador and has a fragrant
combination of chicken,garlic, herbs, and spices server over El Mirador
Rice. "Xochitl" translated from Mexican Nahuatl means "little flower". It
is also the name of a beautiful garden in Cuernavaca, Mexico. This recipe
comes from Julian Trevino, owner of El Mirador


El Mirador Rice

Serves 6
Recipe By: Lyn Belisle


3/4 cup long-grain rice
lemon juice
2 tablespoons oil
2 tomatoes -- ripe, chopped
2 medium green bell pepper -- chopped
1 clove garlic -- minced
1 tablespoon chicken stock base
1 cup hot water
2 teaspoons cumin -- ground
1/4 teaspoon salt
freshly ground pepper

Cover rice with hot water. Add squeeze of lemon juice and let soak for 5
minutes. Drain thoroughly in colander. Heat oil in large skillet with
tight fitting lid. Add rice and saute until golden. (note - this takes
about 10 minutes and you really have to keep stirring to keep it from
burning) Stir in tomatoes, peppers and garlic and saute 5 minutes. Add
chicken base disolved in water, and seasonings. Reduce heat, cover, and
simmer for 15 minutes. Do not remove lid while rice is cooking. Fluff with
fork.

NOTES : This is the rice for the Chicken Soup El Mirador

http://www.terrypogue.com/Terry


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