Calandracas

Chicken Meat and Broth

2 chicken thighs

2 chicken breast

5 cups water

½ red onion

½ tbsp black peppercorn

1 bay leaf

1 celery stalk

Soup

1 tbsp cooking oil

5 pcs Chorizo de Bilbaosliced

1 garlicminced

½ red onionchopped

1 can (227 g) tomato sauce

1 small can garbanzos

4 big potatoescubed

1 cup elbow macaroni

1 pc big carrotoptional

1 big green bell peppercut into strips

¼ cabbagecut into strips

salt, sugar and ground black pepperto taste

Boil chicken pieces in 5 cups of water with the red onion, black peppercorns, and bay leaf. When done flake the chicken and strain the chicken stock to remove the aromatics. Set the meat and stock for now.

In a pan with cooking oil over medium low heat, cook the Chorizo de Bilbao in its fat. When done add in the garlic and sauté again until golden brown. Add onions until translucent and then pour tomato sauce.

Before the tomato sauce simmers, add flaked chicken meat and the chicken stock.

When boiling, add garbanzos, potatoes, macaroni and carrot. Let simmer, until the vegetables turn tender. The macaroni will absorb the liquid so add more water if you want it soupier.

A few minutes before turning off the heat add the green bell pepper and cabbage. Adjust taste with salt, ground black pepper and sugar.

When done remove from heat and serve hot.

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