Chicken And Beef Stew
|Beef short ribs||3 Pound|
|Chicken||3 Pound, cut in serving pieces (1 Chicken, 2 1/2 To 3 Pounds)|
|Salt pork||1⁄4 Pound, thinly sliced|
|Boiling water||4 Quart|
|Hot spanish sausages||4 , cut in thirds|
|Onions||4 , quartered|
|Chopped parsely||1⁄4 Cup (4 tbs)|
|Green pepper||1 , chopped|
|Garlic||6 Clove (30 gm), minced|
|Tomatoes||6 , quartered|
|Cabbage head||1 Small, cut in eighths|
|Potatoes||4 , peeled and quartered|
|Scallions||6 , halved|
|Carrots||6 , scraped and halved|
|Canned chickpeas||40 Ounce, drained (2 Cans, 20 Ounce Each)|
|Crushed red pepper||1⁄4 Teaspoon|
|Crushed black peppercorns||1⁄4 Teaspoon|
Put beef, chicken, and pork in deep kettle; add water and salt.
Bring to a boil.
Reduce heat and simmer for 1 hour; add sausages and carrots.
Simmer for 30 minutes; add remaining ingredients.
Simmer for 1 hour, serve meat and vegetables separately, or with soup