Ingrédients pour Andorran Escudella
- 1 cup Dry White Beans
- Ham Bone
- Marrow
- 1.5 pounds bone-in Chicken Thighs
- 1 pound raw Pork Sausage meat
- 8 ounces Ham Steak
- 1 medium head Green Cabbage (chopped)
- 2 medium White Potatoes (peeled and diced)
- 1 cup Uncooked Rice
- 1 cup small Pasta Shells
- 1 (15-ounce) can Garbanzo Beans (drained and rinsed)
- Salt and Pepper to taste
- 2 Chicken Bones
- 8 cups Water
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Comment préparer Andorran Escudella
- Roll 1 pound of raw sausage meat into one- or two-bite sized balls.
- Rinse 1 cup of dry beans (such as white beans or cannellini beans) in cold water.
- Meanwhile, cook the sausage balls over medium heat until browned, about 8-10 minutes.
- Dice 8 ounces of ham.
- Place the beans, sausage, ham, 1.5 pounds of bone-in chicken pieces, and 2 chicken bones in a large pot or Dutch oven. Add 8 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the chicken is very tender and almost falling apart.
- Carefully remove the chicken bones and shred the chicken meat. Set aside.
- Bring the remaining stock and meat back up to a gentle boil.
- Add 1 medium head of cabbage (chopped), 2 medium potatoes (peeled and diced), 1 cup of rice, 1 cup of small pasta shells (ditalini or similar), 1 (15-ounce) can of garbanzo beans (drained and rinsed), salt, and pepper to taste.
- Reduce heat, cover, and simmer for another 30 minutes, or until the potatoes and rice are tender.
- Stir in the shredded chicken. Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
13g
Fat
30g
Carbs
19g
