Saludos, compañeros. ---Dennis Holt, Grp 23

Here's a germane recipe I prepared years ago for a church cookbook.
Try it! You'll like it!
Nicho – Andean Chicken Soup
2 tbsp. cooking-oil
3 whole chicken legs (3 thighs, 3 drumsticks), skin and excess fat removed
1 large onion, chopped
6 cups water
3 med. cloves garlic, chopped fine or run through garlic-press
14 oz. (1/2 lg. can) tomato puree or crushed tomatoes
(an equivalent number of chopped fresh tomatoes may be used if available)		 1 tsp. ground cumin
1 tsp. marjoram
1 tsp. chili-powder
1/2 cup parsley, chopped (optional)
1 or 2 stalks of celery, chopped
2-3 large carrots diced
3-4 large potatoes cut into 3/4-inch cubes
1 cup frozen peas
soy-sauce or salt to taste

In a large kettle or soup-pot, heat oil and add chicken-pieces. Stir until browned all over. Add chopped onions and continue stirring until slightly browned. Add water, garlic, tomatoes, and spices and bring to a boil.

Simmer at low heat for about 15 minutes. Add remaining ingredients except the peas and simmer for another 15 minutes. More water may be added if soup seems too thick. Add peas, bring to boil, and simmer for 3 more minutes. Chicken may then be removed from bones or served as whole pieces, one piece per serving.

Makes at least six servings.

¡Buen provecho!