From Wayne Wallace
This hearty stew from Spain is a one-pot meal - a favorite Spanish dish consisting of a mixture of several kinds of meat chopped fine and stewed with vegetables. It actually means a hodgepodge - a mixture. Serve with hot crusty bread to dip and sop.
2 tablespoons Olive Oil
1 medium Onion, diced
2 stalks Celery, diced
3/4 teaspoon Garlic, minced
3/4 cup Rice
1/4 teaspoon Saffron
1/2 pound Smoked Sausage, sliced
15 ounce can Garbanzo Beans (Chickpeas), drained
1/2 pound cooked Chicken, diced (leftovers work well)
15 ounce can Black-eyed Peas
4 cups Chicken Broth (2 cans Swanson Chicken Broth)
4 cups Water, divided
Heat oil in skillet. Add onion, celery and garlic; saute until just soft. Set aside.
Add saffron to 2 cups water in a medium saucepan; stir in rice and bring to boil. Cover and reduce the heat. Cook for 20 minutes. Set aside.
Place remaining ingredients - sausage, garbanzo beans, chicken, black-eyed peas, broth and remaining 2 cups of water in a large soup pot. Stir in onion mixture and bring to a boil. Reduce heat and simmer 30 minutes.
When serving, place a small amount of cooked rice in the bottom of a soup bowl. Top with the hot soup. Serve warm. Serves 4 to 6.
Published Jan 30, 2007
Copyright ©2007 The Ponca City News