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6 c. Chicken stock or possibly broth
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1 sm Onion, cut in half
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2 x Carrots, cut into 1-inch pcs
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2 stk celery, cut into 1-inch pcs
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1 sprg fresh thyme
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1 sprg fresh oregano
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2 x Bay leaves
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3 x Cloves garlic
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1 Tbsp. Whole black peppercorns
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2 whl chickens, about 3 1/2 pounds each, giblets removed
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3 Tbsp. Extra virgin olive oil
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2 lrg Red onions, finely diced
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8 x Cloves garlic, chopped
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1 stalk celery, diced
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1 lrg Carrot, diced
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3 med -sized cooked potatoes, peeled and lightly mashed
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3 Tbsp. High-quality chili pwdr
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3 Tbsp. Chipotle puree, (see note)
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2 Tbsp. Grnd cumin
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1 Tbsp. Spanish paprika
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1/4 tsp Cinnamon
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3 c. Peeled, diced, seeded tomatoes
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3 c. Cooked kidney beans
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1 x Green pepper, diced
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1/2 x Fresh sweet red pepper, diced
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1/2 x Fresh sweet yellow pepper, diced
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1/4 c. Red wine
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1 Tbsp. Minced fresh cilantro
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3 c. Finely diced cooked chicken, (see above)
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2 c. Coarsely minced fresh mustard greens
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1 c. Fresh or possibly frzn corn
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1 tsp Wine vinegar Salt and freshly grnd black pepper Tabasco sauce, (optional)
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1 Tbsp. Lemon juice, (optional) Fresh guacamole Low-fat lowfat sour cream mixed with yogurt Minced scallion and cilantro Grated cheddar cheese Thinly sliced red onion Minced hard-boiled egg
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