Recipe by GiddyUpGo
This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.
Top Review by Rita~
Hearty! I used Broth I had canned from free range grass fed chickens and cows. I added one large carrot diced, 1 diced onion, parsley, oragano, bay leaf, saffron. Made for My Food Odyssey ~ May and June 2013 http://www.food.com/bb/viewtopic.zsp?t=391006&postdays=0&postorder=asc&start=0 Thanks
- 2 cups dry white beans (I used a 16 oz package of the small white ones)
- 1 ham bone
- 1 marrow, bone
- 3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
- 14 ounces raw pork sausage, rolled into balls
- 1 thick ham steak, cut into chunks
- 1⁄2 head green cabbage
- 1 large white potato, cut into large chunks
- 1⁄4 cup uncooked rice
- 1 cup pasta shells
- 1 cup canned garbanzo beans
- salt and pepper
Directions See How It's Made
- Rol the raw sausage into one- or two-bite sized balls.
- Rinse the dry beans in cold water.
- Meanwhile, cook the sausage balls over medium heat.
- Dice the ham.
- Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
- Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
- Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
- Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
- Cook for another 30 minutes, or until the potatoes and rice are tender.