Chicken mutton peas soup is very simple in preparation, to prepare it from available products, it turns out nourishing. This recipe belongs to east kitchen. Cinnamon and the fried fresh parsley do taste of first course spicy, juicy and fragrant.
It is required to you
- For six portions:
- - whole chicken;
- - 2.5 liters of water;
- - 100 g of mutton peas (chick-pea);
- - 100 g of long-grain rice;
- - 1 big bulb;
- - on 2 tablespoons of olive oil, parsley;
- - ground cinnamon, sprinkling pepper.
Instruction
1. Wet peas for the night in cold water. Till mornings drain water, dry peas paper towels.
2. Cut chicken on eight pieces, put in a big pan, add chick-pea, fill in with water. Bring to the boil, reduce fire, cover with a cover, you cook 40 minutes. Watch that it wasn't formed scums - remove it a skimmer!
3. Add rice to broth, mix, you cook even minutes 15 until rice is softer. Clean a bulb, crush. Wash out fresh parsley, dry, cut.
4. Warm olive oil on average fire, roast on it parsley with onions (10 minutes), during this time onions have to be reddened. To taste add pepper and salt, strew with cinnamon.
5. Add onions mix to soup, prevent. If it is required - a dosolita. Give ready chicken and pea soup hot.