| 1 cup dried garbanzo beans, soaked for several hours in water to cover | | 1 whl chicken, cut into 8-10 pieces | | 2 x garlic cloves | | 1 sm onion, chopped | | Salt | | 12 cup uncooked white rice | | 1 x tomato, cut into wedges | | 1/4 cup cilantro, chopped | | 2 x corn or flour tortillas per person (corn tortillas are best with chicken) | | 1 x lime |
| | Peel garbanzo beans , if you like, by removing light-colored skin that encases them. | | Place chicken pieces, garlic cloves and chopped onion into a soup pot and cover with water. Simmer for 1 hour, seasoning with salt to taste. Skim fat from broth. Then, add rice, garbanzo beans and tomato . Cook for 30 minutes longer, or until garbanzo beans are tender, adding water as necessary. Stir chopped cilantro into soup just before serving. | | Serve soup with tortillas and fresh lime wedges. The lime 'whitens' and clouds the soup and produces a delicious, light flavor. |
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