PERUVIAN-STYLE CORN, PEPPER AND CHICKEN SOUP
Summer's bountiful garden is showcased in this delicious soup. The original recipe did not call for potato, but as Peru is the potato's home, I felt that it would be appropriate. I did not have the aji amarillo paste, so just improvised with several different peppers. If you cook the chicken ahead of time, this is very fast to make. Adding a bit more chicken and the potato makes this more of an entree soup. Very flavorful and fun to eat. From Sunset Magazine, August 2012.
Provided by duonyte
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
- Transfer chicken to plate and allow to cool; skim broth.
- If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
- Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
- Meanwhile, remove skin and bones from chicken and shred the meat.
- Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
- Ladle into bowls and sprinkle with the parsley.
PERUVIAN CHICKEN SOUP
A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me.
Provided by Sassy in da South
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper.
- Heat the olive oil in a large, heavy pot over medium-high heat.
- Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
- Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
- Pour in the chicken broth, potatoes, and rice.
- Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts : Calories 421.5, Fat 17.4, SaturatedFat 2.8, Cholesterol 37.8, Sodium 1008.9, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 23.4
SPICY PERUVIAN POTATO SOUP
This robust Peruvian soup (known there as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light enough for a simple lunch, it's also satisfying served as a dinner meal.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 472mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)
Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
Provided by Jose Mendoza
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g
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