← All recipes

Classic Warm Chicken Broth Vitualla

Vitualla comes together with Boneless Beef Shin, Sea Salt, Unconverted Long Grain Rice, Warm Chicken Broth, and Lard Or Safflower Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 lb
• 2 tsp
• 1 cup
• 2 cup
• 1/4 cup
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   In a large pot, soak the chick-peas in water to cover overnight.

2. 2

   Barely cover with water and set over low heat to simmer, uncovered.

3. 3

   Continue simmering until the meat is almost tender, about 1 hour.

4. 4

   Place the cabbage slices on top of the meat and continue cooking until the meat and cabbage are tender, about 15 minutes longer.

5. 5

   Remove the cabbage, but leave the meat in the broth and keep it warm.

6. 6

   Drain the chick-peas, reserving the soaking water.

7. 7

   Rub off and discard the papery skins and put chick-peas with the water back into the saucepan.

8. 8

   Bring to a simmer over medium heat and continue cooking at a fast simmer until all the chick-peas are tender but not falling apart, about 40 minutes.

9. 9

   Cover the rice with hot water and soak for about 10 minutes.

10. 10

    Drain, rinse, and put into a pot.

11. 11

    Blend the warm broth with the onion and garlic and pour over the rice.

12. 12

    Bring the broth to a simmer, cover, lower the heat, and cook very slowly until the water has been absorbed.

13. 13

    Set aside off the heat to steam, still covered.

14. 14

    In a large saute pan or flameproof dish, heat the lard (or safflower oil) and gently saute the fruits and sugar, shaking the pan to prevent sticking, and turn them over once so that they just begin to brown lightly.

15. 15

    Add the chick-peas and rice with salt to taste and fry the mixture gently, turning it over, for about 5 minutes.

16. 16

    Place the cabbage on top, cover the pan, and continue cooking over very low heat for about 5 minutes more.

17. 17

    Put the tomatoes into a pan with the fresh chiles, cover with water, bring to a simmer, and cook at a fast simmer until fairly soft but not falling apart... about 5 minutes, depending on size of tomatoes.

18. 18

    Put the garlic, chiles, and 1/3 cup of the cooking water into a blender jar and blend until well broken..... about 5 seconds.

19. 19

    Add the unpeeled tomatoes and blend for a few seconds; the sauce should have a roughish texture.

20. 20

    Heat the oil in a frying pan, add the sauce, and cook over high heat, stirring from time to time and scraping the bottom of the dish, until reduced and the raw taste of garlic has disappeared.... about 6 to 8 minutes.

21. 21

    Add salt to taste.