AuthorBiteSizedA Cavite specialty soup that's perfect for the rainy season.
Boil chicken pieces in 5 cups of water with the red onion, black peppercorns, and bay leaf. When done flake the chicken and strain the chicken stock to remove the aromatics. Set the meat and stock for now.
In a pan with cooking oil over medium low heat, cook the Chorizo de Bilbao in its fat. When done add in the garlic and sauté again until golden brown. Add onions until translucent and then pour tomato sauce.
Before the tomato sauce simmers, add flaked chicken meat and the chicken stock.
When boiling, add garbanzos, potatoes, macaroni and carrot. Let simmer, until the vegetables turn tender. The macaroni will absorb the liquid so add more water if you want it soupier.
A few minutes before turning off the heat add the green bell pepper and cabbage. Adjust taste with salt, ground black pepper and sugar.
When done remove from heat and serve hot.
Ingredients
Directions
Boil chicken pieces in 5 cups of water with the red onion, black peppercorns, and bay leaf. When done flake the chicken and strain the chicken stock to remove the aromatics. Set the meat and stock for now.
In a pan with cooking oil over medium low heat, cook the Chorizo de Bilbao in its fat. When done add in the garlic and sauté again until golden brown. Add onions until translucent and then pour tomato sauce.
Before the tomato sauce simmers, add flaked chicken meat and the chicken stock.
When boiling, add garbanzos, potatoes, macaroni and carrot. Let simmer, until the vegetables turn tender. The macaroni will absorb the liquid so add more water if you want it soupier.
A few minutes before turning off the heat add the green bell pepper and cabbage. Adjust taste with salt, ground black pepper and sugar.
When done remove from heat and serve hot.
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