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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a recipe from a cookbook that was falling apart. This looks good! Ingredients:
1 (3 lb) broiler-fryer chickens |
5 large carrots |
1 tablespoon salt |
5 white peppercorns |
5 whole allspice |
1 bay leaf |
3 whole cloves |
1 leek, chopped |
2 large onions, chopped |
2 cups cabbage, shredded |
1 (6 ounce) can tomato puree (optional) |
1/2 teaspoon chili pepper |
1 cup ground peanuts |
1 cup boiled cooked rice |
Directions:
1. Place chicken in large saucepan.
2. Add enough water to cover.
3. Bring to a boil.
4. Skim well.
5. Dice 1 carrot, add to chicken with salt, peppercorns, allspice, bay leaf, cloves and leek.
6. Cook about 40 minutes or until chicken is tender.
7. Remove chicken from broth.
8. Cool.
9. Strain broth.
10. Add enough water, if needed, to make 4 c liquid.
11. Reserve 1/2 c broth for later use.
12. Pour remaining broth back into saucepan.
13. Grate remaining carrots.
14. Add to broth with onions, cabbage, tomato puree and chili pepper.
15. Bring to a boil.
16. Reduce heat.
17. Cook, stirring frequently until thickened and vegetables are tender.
18. Add peanuts.
19. Cook 15 minutes longer, stirring frequently.
20. Remove skin and bones from chicken.
21. Cut chicken into large pieces.
22. Combine reserved broth with chicken in heavy saucepan.
23. Heat through.
24. Place chicken, vegetable mixture, and rice in separate serving dishes.
25. Place rice, then chicken, then vegetable mixture in soup bowls to serve.
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