Madrid Feast

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Garbanzos 8 Ounce
Navy beans 8 Ounce
Boiling chicken 1 (Tender, Whole)
Beef heart 1 Pound
Lean bacon 4 Ounce , unsliced
Uncooked ham 4 Ounce
Water 6 Quart
Onion 1 Large , chopped
Chorizo 1
Cabbage head 1 Small
Medium potatoes 2 Pound
Chopped parsley/Chopped coriander 1 Tablespoon
Guacamole 3/4 Cup (12 tbs) (As Needed)
Salsa 1/4 Cup (4 tbs) (As Needed)

Directions

GETTING READY

1. Soak the garbanzos over night.

2. Drain well.

MAKING

3. In a muslin bag put all the garbanzos. Put the bag in a pot along with 6 ingredients.

4. Add water to cover.

5. Boil and then simmer for 5 hours on low heat.

6. Add chorizo.

7. Take cabbage leaves and chop them.

8. Make 4 cubes from 4 potatoes.

9. Add whole cabbage and chopped potatoes in the mixture.

10. Cook 40 minutes.

11. Remove the chicken and make pieces.

12. Place the chicken pieces in a serving platter.

13. Remove other meat.

14. Make slices and arrange all the slices on a platter.

15. In a heated tureen place all vegetables, broth and beans.

16. Sprinkle fresh parsley and coriander leaves.

SERVING

17. Serve Madrid feast with red salsa and bowls of guacamole.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1619Calories from Fat 563

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 1048 mg43.67%

Total Carbohydrates 125 g41.7%

Dietary Fiber 32 g128%

Sugars 16 g

Protein 138 g276%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet