Extremadura Broth
Created by dienia b on December 23, 2014
- Servings: 6
- Prep Time: 30m
- Cook Time: 2h
- Recipe #16456
Ingredients
- 1/4 pound stewing beef (cubed)
- 2 teaspoons paprika
- 2 tablespoons tomato paste
- 6 cups water
- 1/2 cup chicken breast (cubed)
- 2 cans (16 ounce) garbanzo beans (chickpeas, drained)
- 1 bay leaf
- 1 yellow onion (cloves studded in)
- 1 ham hock
- 4 potatoes (chunked)
- 1/2 cup dry rice
- 1/4 cabbage, shredded
- 1/4 pound Chorizo sausage (sliced)
How to Make
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Step 1: Brown the beef with the paprika and tomato paste.
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Step 2: Add 6 cups water, chicken, chickpeas, bay leaf, onion, and ham hock. Cook 1 hour.
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Step 3: Add potatoes, rice, cabbage, and chorizo. Cook 1 more hour. You may need to add more water.
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Step 4: You can serve meat separately.
Nutritional Facts
- Serving Size: 1 (715 g)
- Calories 424.3
- Total Fat - 15 g
- Saturated Fat - 5.9 g
- Cholesterol - 74.2 mg
- Sodium - 692.4 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 9.8 g
- Sugars - 7.9 g
- Protein - 19.1 g
- Calcium - 182.9 mg
- Iron - 4.3 mg
- Vitamin C - 48.1 mg
- Thiamin - 0.7 mg