In the cookbook, the recipe for Puchero Gitano is kind of vague. I discovered this when I went to make some tonight. Here is a more clarified version of the recipe or perhaps it's better said, here is what you're really supposed to do! And this "new" version is much faster. Start to finish, dinner is on the table in less than an hour.
BTW: The garbanzos in this soup get softer when cooked. None of those crunchy, not-so-yummy, dry things some of you may have experienced when eating chick peas in your salads.
PUCHERO GITANO II
1 can cooked chicken
1 can garbanzo beans
2 med. carrots
1 celery rib
1/2 small onion
2 cloves garlic
1 1/2 C. rice
3 C. water (flavored with bouillon)
8 C. chicken broth
2 Tbsp. butter
1 Tbsp. olive oil
3 Tbsp. flour
lemon zest and lemon juice
S & P and Lemon Pepper to taste
Parsley and a LITTLE fresh basil (opt.)
Cook rice and 3 C. water separately. Melt butter in hot olive oil. Saute onions, garlic, carrots, and celery. After a couple of minutes of cooking, add flour. Cook for two minutes then add 8 C. chicken broth. Add cooked rice and garbanzo beans. Stir in lemon zest and lemon juice with all other seasonings. Cook on low for 15-30 minutes. Soup will thicken (even more than in the photo. I took that picture before it was completely finished cooking. When you reheat leftovers, just add a little more chicken stock to thin it down). Serves 6-8
1 comment:
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