Andorran Escudella Recipe

Ingredients for Andorran Escudella

• Dry White Beans
• Ham Bone
• Marrow
• Chicken Thighs
• Pork Sausage
• Ham Steak
• Green Cabbage
• White Potato
• Uncooked Rice
• 1 cup small pasta shells (ditalini or similar)
• 1 (15-ounce) can of garbanzo beans (drained and rinsed)
• Salt and pepper to taste

How to Make Andorran Escudella

1. Roll 1 pound of raw sausage meat into one- or two-bite sized balls.
2. Rinse 1 cup of dry beans (such as white beans or cannellini beans) in cold water.
3. Meanwhile, cook the sausage balls over medium heat until browned, about 8-10 minutes.
4. Dice 8 ounces of ham.
5. 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.
6. 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.
7. Carefully remove the chicken bones and shred the chicken meat. Set aside.
8. Bring the remaining stock and meat back up to a gentle boil.
9. 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.
10. Reduce heat, cover, and simmer for another 30 minutes, or until the potatoes and rice are tender.
11. Stir in the shredded chicken. Serve hot with crusty bread.