- 1 whole chicken, bones in, cut up into 8 pieces
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 cinnamon sticks
- 1 lemon, juiced
- Pinch cardamom
- Pinch salt
For the chicken broth: In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat.
For the stew: Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside
Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.