Saute 3 onions sliced, with salt and pepper and evoo.
Add chicken cubed and lots of turmeric.
Add 2 -3 cups water, All Spice, 1/3 tsp cardomom, Nutmeg, More salt and pepper, and turmeric.
Let boil until chicken is done.
Serve over rice and top with toasted almond slices if desired.
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Sopa Verde de Elote
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There is a wonderful Sopa Verde de Elote in Diana Kennedy's Recipes from
the Regional Cooks of Mexico published in 1978, and I use it as inspiration
for ...
2 months ago
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