Main content

Alert message

South Texas Mexican Cookbook p.20

Ingredients:

  • 4-1/2-5 lb. stewing chicken, cut up

  • 1 tablespoon salt

  • 2 quarts water

  • 1 teaspoon mixed spices (peppercorn and cumin)

  • 1 cup carrots, sliced circles

  • ¼ cup celery, diced

  • 2 cups potatoes, cubed

  • 1 garlic clove

  • tomato, chopped (optional)

Instructions:

  1. In 4-quart Dutch oven combine chicken, water, salt and spices. Bring to boiling. Reduce heat; simmer, covered for 20 minutes.

  2. Add remaining ingredients. Simmer 20 minutes.

  3. Serve with Tortilla De Masa or Tortillas De Manteca.

Serves 6 to 8.