->Chicken Soup 02 <-

5 cloves garlic, minced

1 tablespoon oregano, dried

1/4 teaspoon clove, ground

2 1/2 quarts water

3 pound chicken fryer

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

17 oz can garbanzo beans, drained and rinsed

1 bunch green onion, chopped

1/2 bunch cilantro, chopped

2 jalapeno, chopped

2 firm tomatoes, cubed

1 avocado, 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. When vegetables are to the desired tenderness

add meat to soup and heat through.

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

soup around the rice and top with green onion, cilantro, chiles,

tomatoes, and avocado.

Mexican Rice

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.

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 dissolved in water,

and seasonings. Reduce heat, cover, and simmer for 15 minutes. Do

not remove lid while rice is cooking. Fluff with fork.