Ingredients: 1/2 kg. of artichokes; 1/2 kg. of broad beans (optional); 1/2 kg. of
peas; 1/2 green beans; 1/4 kg of baby carrots, peeled; some olive oil; 2
potatoes; 1 onion; 1 tomato; 1 tsp paprika; salt.
Preparation: Peel and chop both the tomato and the onion and start frying them
in a pan; once this sofrito is over, sprinkle some paprika on them, and remove
from the heat to avoid the spice gets burned; set aside for a future use.
Put the artichoke hearts (cut into quarters if they are big), the broad beans, the
peas (you can also add the pods), the potatoes, peeled and chopped, the
lettuce head, washed and chopped, in a pot, cover with water (an inch above
the level of veggies) and start simmering until all the ingredients get the boiling
point. Add the sofrito previously mentioned at that moment, and continue
simmering until the artichokes are cooked (check out the preparation doesn't
run out of water). A more solid preparation would include hardboiled eggs and
some mushrooms previously sautéed in a pan with some oil.
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Chicken "chilindron" (with tomatoes and peppers (Pollo al chilindrón) (99)

100