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Chicken from la Mancha

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By Miriam Kelen

Posted July 23rd, 2007

This article is reprinted with permission from Spanish Home Cooking/Cocina Casera Espanola, by Miriam Kelen, (2002, Cocina Casera)

Spanish Home Cooking/Cocina Casera Espanola

Servings:	6
Author Notes:	In the old days women made the dough which is cooked in the soup, but it takes a lot of time. So, now it's sold already made.
Ingredients:	3 tablespoons olive oil 1 to 1-1/2 pound boneless, skinless chicken thighs salt and freshly ground pepper 1 medium red onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tomato, coarsely chopped 2 garlic cloves, chopped 3 branches spring garlic, if available* 4 cups water 1 /2 teaspoons salt 1/4 teaspoon pepper 1 bay leaf a few threads of saffron, crumbled 1 to 1-1/2 cups wide egg noodles 1 cup frozen lima beans
Instructions:	Heat oil in large skillet until hot. Add chicken thighs; cover and cook on all sides until browned. Season to taste with salt and pepper. Remove chicken from skillet. In same skillet, combine onion, red and green bell pepper, tomato, garlic and spring garlic; sauté over medium heat 10 to 15 minutes or until softened. Stir in browned chicken, water, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, bay leaf and saffron. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until chicken is tender. Add noodles and lima beans. Return to a boil. Simmer, uncovered, about 10 minutes or until noodles are done. Remove bay leaf before serving. *Spring garlic is available in the spring at farmers markets, co-ops and some supermarkets. However, the soup is delicious without it.