Bowl Of The Wife Of Kit Carson Recipes

Steps:

• Drain garbanzos well. Do not save water.
• Place garbanzos in a large pot or Dutch oven.
• Add the 2 quarts water.
• Bring to a boil over high heat.
• Reduce heat to low, partially cover, and simmer until garbanzos are tender, about 1 hour.
• Remove garbanzos with a slotted spoon and set aside, reserving water.
• Add turkey legs to the cooking water. If there is not enough liquid to cover, add a little water.
• Increase heat to high and bring to a boil, skimming any foam that forms on top.
• Add onion, bay leaf, salt and peppercorns.
• Reduce heat to low, partially cover, and simmer until turkey is cooked and tender, about 45 minutes.
• Remove turkey legs and set aside.
• Strain and reserve liquid. Discard solids.
• Remove meat from turkey legs, cut into 1" cubes, and set aside. Discard skin and bones.
• Bring liquid to a boil over high heat.
• Stir in rice and oregano, and reduce heat to low.
• Cover tightly and simmer until rice is tender, about 20 minutes.
• Stir in garbanzos, turkey and chilies.
• Simmer just until all ingredients are heated through, 4-5 minutes.
• Ladle into a serving bowl and top with cheese and parsley.
• If using avocados, arrange on top.
• Serve hot.

Steps:

• Heat broth to boiling. Pour into four bowls and add one-fourth of each of remaining ingredients, except lemon.
• Serve immediately, with lemon quarters for guests to squeeze over the soup if desired.

Steps:

• Bring broth to boil.
• add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano.
• Cover and simmer 5 to 10 minutes.
• Add avocado slices.
• Mound rice and chunks of cheese in soup bowls.
• Ladle in hot soup.

Steps:

• If using turkey, then cube the turkey. Place the turkey or chicken breasts in a pot with the broth. If using chicken that has not been pre-cooked, then bring to boil, then turn off the heat, cover and poach for 12 min. Cut up chicken and return to broth. Add oregano, pepper corns, rice, gabanzo beans, and chiles. Quickly heat soup again to a quick boil, then ladle it into deep soup bowls. Garnish with a cilantro sprig, cheese cubes (to taste), and avacado (to taste). This dish may be made a day ahead, but don't add the avacado or cheese until reheating the soup for serving. The chipolte chile flavor will intensify overnight and the dish may seem hotter. For a more intense flavor, add some adobo from the peppers.