Busters Recipes

Caldo Xochitl

Ingredients:

Soup:

4 or 5 garlic cloves, minced
1 tablespoon dried oregano
1/4 teaspoon ground cloves
2 1/2 quarts water
2 1/2-3 pound frying chicken
1 tablespoon chicken stock base
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon freshly ground pepper
3 bay leaves
1 sprig fresh basil, or about
1/4 teaspoon dried
2 cups sliced zucchini
1 1/2 cups sliced carrots
1 1/2 cups diced bell pepper
1 medium onion, sliced
17 ounce can garbanzo beans
(chick peas), drained

El Mirador Rice:

3/4 cup long-grain rice
Lemon juice
2 tablespoons oil
2 medium tomatoes, chopped
2 medium bell peppers, chopped
1 garlic clove, minced
1 tablespoon chicken stock base
dissolved in 1 cup hot water
1 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper

Garnish:

1 bunch green onions, chopped
1/2 bunch fresh cilantro (leaves
only), chopped
1 or 2 fresh jalapenos, chopped
2 firm tomatoes, cubed
1 avocado, cubed

Directions:

For soup:

Mix garlic, oregano, & cloves to a paste.

Bring water to boil in large pot.

Add chicken, stock base, salt, cumin, pepper, bay
leaves, basil, & garlic paste.

(Note: put chicken in last - easier to stir.)

Return water to boil, skimming foam as it rises to
the top.

Let chicken simmer until cooked, about 1 hour 15
minutes, in covered pot, turning chicken halfway
through.

Remove chicken & set aside to cool.

Add zucchini, carrots, bell pepper, onion, & beans
to pot & bring to boil.

Reduce heat & simmer until vegetables are tender,
about 15 minutes.

Meanwhile, remove skin & bones from chicken; cut
meat into chunks.

When vegetables are tender, add meat to soup &
heat through.

For each serving, place 1/4 cup rice in soup bowl.

Pour soup over & top with garnish, to taste.

12 servings

rice:

Cover rice with some hot water. Add squeeze of
lemon juice & let soak for 5 minutes.

Drain thoroughly in colander.

Heat oil in large skillet.

Add rice & saute until golden.

Stir in tomatoes, peppers, & garlic & saute 5
minutes.

Add dissolved chicken base & seasonings.

Reduce heat, cover, & simmer 15 minutes; DO NOT
REMOVE LID while
rice is cooking. Fluff with fork.

Garnish:

Have in dishes on the table so each person may add
his own grnish to personal taste.

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