Andorra is a tiny country nestled between France and Spain. There are hints of both of these country's flavors and traditions in Andorra, yet it still manages to stand strongly on it's own. Andorran dishes are packed with flavor, rich and filling.
First, we'll talk about meat. The meat that is used here is from local producers and marked with a special seal specifying "Meat of Controlled Quality from Andorra." This includes ox, beef, veal, lamb, goat and horse meat.
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
1⁄2 head green cabbage
1 large white potato, cut into large chunks
1⁄4 cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper
Roll the raw sausage into one- or two-bite sized balls.
Rinse the dry beans in cold water.
Meanwhile, cook the sausage balls over medium heat.
Dice the ham.
Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
Cook for another 30 minutes, or until the potatoes and rice are tender.