Extremadura Broth

• 14 lb stewing beef, cubed
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 6 cups water
• 12 cup chicken breast, cubed
• 2 (16 ounce) cans chickpeas, drained
• 1 bay leaf
• 1 onion, cloves studded in
• 1 ham hock
• 4 potatoes, chunked
• 12 cup rice
• 14 cabbage, shredded
• 14 lb chorizo sausage, sliced

1. Brown the beef with the paprika and tomato paste.
2. Add 6 cups water, chicken, chickpeas, bay leaf, onion, and ham hock.
3. Cook 1 hour.
4. Add potatoes, rice, cabbage, and chorizo.
5. Cook 1 more hour.
6. You may need to add more water.
7. You can serve meat separately.

stewing beef, paprika, tomato paste, water, chicken breast, chickpeas, bay leaf, onion, ham hock, potatoes, rice, cabbage, chorizo sausage

Taken from www.food.com/recipe/extremadura-broth-484019 (may not work)