Aztec Five Step Chicken

[Okwes]

Aztec Five Step Chicken



* 3 tablespoons olive oil
* 3 onions, chopped
* 10 cloves garlic, chopped
* 2 (28 ounce) cans whole peeled tomatoes
* 2 tablespoons dried basil
* 2 tablespoons dried oregano
* 2 tablespoons ground cumin
* 2 teaspoons ground black pepper
* 4 quarts water
* 2 (2 to 3 pound) whole chickens, cut into pieces
* 5 bay leaves
* 2 sprigs epazote
* 16 ounces tomato paste
* 1 red bell peppers, julienned
* 1 cup green bell pepper, cut into 1 inch pieces
* 2 carrots, sliced thin
* 2 cups thinly sliced celery
* 3 cups zucchini, diced
* 3 potatoes
* 1 pound spinach, rinsed and chopped
* 2 avocados - peeled, pitted and diced
* 1 1/2 pounds shredded Monterey Jack cheese
* 3 (6 inch) corn tortillas, cut into 1/2 inch strips
* salt to taste






DIRECTIONS
1. Heat olive oil in large skillet and saute onions and garlic over low
heat until they are translucent and soft, about 8-10 minutes. Add tomatoes,
basil, oregano, cumin, and black pepper, and cook over low heat, partially
covered, another 10-12 minutes. Let cool, then blend in a processor until
smooth. Set aside.
2. Bring water to a boil in a large pot. Add chicken, bay leaves, and
epazote. Water should cover chicken by an inch or so. Skim off foam and fat
that surface in first 5 minutes. Add reserved puree and tomato paste and cook;
partially covered, with liquid at rolling simmer, for another 20 minutes.
Transfer chicken to a platter. When cool enough to handle, remove skin and
bones, then shred.
3. Add peppers, carrots, and celery to broth and cook over low heat for
5 minutes. Add zucchini and cook an additional 5 minutes. Remove vegetables
from broth with slotted spoon. Salt broth to taste.
4. Peel and parboil potatoes. Then dice and saute in a little olive oil
until brown.
5. Place a scoop of vegetables and a heaping tablespoon of potatoes in
a large soup bowl. Next, add tortilla strips, spinach, shredded chicken,
avocado, and cheese. Pour piping-hot broth over everything and serve immediately.