Spanish Chicken Soup
Cafe Rouge, Berkeley, CA.
Spanish Chicken Soup
Cafe Rouge, Berkeley, CA.
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8 assorted fresh sweet or mild peppers (bell peppers and pimentos) about 2 pounds total 2 large Spanish onions (about 2 pounds total) 6 garlic cloves 4 large vine ripened tomatoes (about 1 1/2 pounds total) 1 small cured chorizo (Spanish spicy pork sausage; about 3 ounces) 1 1/2 pounds skinless boneless chicken breasts 2 tablespoons extra virgin olive oil 1 bay leaf 1/2 teaspoon cayenne 2 tablespoons chopped fresh parsley leaves 1 1/2 cups cooked chick peas (about 3/4 cup dried) 4 cups chicken broth or stock 1 cup dry white wine Directions: Quarter peppers and remove seeds and ribs. Cut peppers into 1 inch pieces. Coarsely chop onions and mince garlic. Peel and seed tomatoes, reserving any juices in a bowl, and cut into 1/2 inch cubes. Discard casing from chorizo and coarsely chop. Trim chicken of any fat and cut into 3/4 inch pieces. In a 7 quart heavy kettle, heat 1 tablespoon oil until hot but not smoking and cook peppers over moderately low heat, covered, stirring occasionally, until softened, 15 to 20 minutes. Transfer peppers to a bowl. Add remaining oil to kettle and cook onions, stirring occasionally, until softened and just pale golden, about 15 minutes. Add garlic, bay leaf, cayenne, parsley, and salt to taste and cook, stirring 3 minutes more. Add peppers, chick peas, and tomatoes and cook 5 minutes more. Soup may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat soup before proceeding. Season chicken with salt and add to soup. Cook chicken, stirring, 1 minute. Stir in reserved tomato juices, stock, wine and chorizo and bring soup to a boil. Simmer soup until chicken is just cooked through, about 5 minutes, and season with salt. Serves 6.
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