Peruvian Chicken Soup
Jul. 9th, 2012 10:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI could have sworn I'd posted this here but I looked through the tags and it was nowhere to be found.
When I was working full-time, I made this once a week. My family still loves it. The hardest step is cutting the chicken off of the bone. When I was feeling extra lazy, I'd just serve the chicken in quarters in large pasta bowls with a spoon, knife and fork, and let my family deal with it. If you have small children, it's better to take care of the bones yourself, of course.
You should use the smallest chicken you can find, otherwise you end up with a very thick soup. Alternatively, you can add extra water, extra rice etc. I've made it with parts, but the whole chicken gives better flavor. I've left out the celery. Don't do it, the celery makes a big difference. I have greatly increased the amount of vegetables called for in the original recipe. If you wish to use fresh veggies, go for it. I'm lazy. Frozen tastes just fine in this soup. I also cut the salt way back and use brown rice instead of white.
The original recipe is from El Pollo Inka in Los Angeles.
PERUVIAN CHICKEN SOUP (Aguadito de Pollo) (UNDER AN HOUR)
1 (2 1/2-pound) chicken, quartered
2 red potatoes, peeled and each cut into 6 pieces
6 tablespoons brown rice, rinsed and drained
1 stalk celery
1 tablespoon chopped garlic
1 tsp. salt
8 1/2 cups water
2 cups frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels)
1/2 bunch cilantro
Pepper to taste
Lime juice, optional
Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups water to boil in large saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring occasionally, about 30 minutes. Add frozen mixed vegetables.
Process cilantro and remaining 1/2 cup water in blender. Stir into soup mixture. If you don't have a food processor or blender, just chop it up as fine as you can.
Remove soup from heat. Remove chicken and celery stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and celery stalk.
Return chicken meat to soup. Bring soup to simmer over medium heat and cook 5 minutes. Add remaining 2 teaspoons salt and pepper to taste. Sprinkle with lime juice to taste just before serving if desired.
8 to 10 servings. Each of 8 servings:
This is very inaccurate given the changes I've made, especially the sodium and carbs: 188 calories; 949 mg sodium; 54 mg cholesterol; 11 grams fat; 7 grams carbohydrates; 14 grams protein; 0.38 gram fiber.
When I was working full-time, I made this once a week. My family still loves it. The hardest step is cutting the chicken off of the bone. When I was feeling extra lazy, I'd just serve the chicken in quarters in large pasta bowls with a spoon, knife and fork, and let my family deal with it. If you have small children, it's better to take care of the bones yourself, of course.
You should use the smallest chicken you can find, otherwise you end up with a very thick soup. Alternatively, you can add extra water, extra rice etc. I've made it with parts, but the whole chicken gives better flavor. I've left out the celery. Don't do it, the celery makes a big difference. I have greatly increased the amount of vegetables called for in the original recipe. If you wish to use fresh veggies, go for it. I'm lazy. Frozen tastes just fine in this soup. I also cut the salt way back and use brown rice instead of white.
The original recipe is from El Pollo Inka in Los Angeles.
PERUVIAN CHICKEN SOUP (Aguadito de Pollo) (UNDER AN HOUR)
1 (2 1/2-pound) chicken, quartered
2 red potatoes, peeled and each cut into 6 pieces
6 tablespoons brown rice, rinsed and drained
1 stalk celery
1 tablespoon chopped garlic
1 tsp. salt
8 1/2 cups water
2 cups frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels)
1/2 bunch cilantro
Pepper to taste
Lime juice, optional
Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups water to boil in large saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring occasionally, about 30 minutes. Add frozen mixed vegetables.
Process cilantro and remaining 1/2 cup water in blender. Stir into soup mixture. If you don't have a food processor or blender, just chop it up as fine as you can.
Remove soup from heat. Remove chicken and celery stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and celery stalk.
Return chicken meat to soup. Bring soup to simmer over medium heat and cook 5 minutes. Add remaining 2 teaspoons salt and pepper to taste. Sprinkle with lime juice to taste just before serving if desired.
8 to 10 servings. Each of 8 servings:
This is very inaccurate given the changes I've made, especially the sodium and carbs: 188 calories; 949 mg sodium; 54 mg cholesterol; 11 grams fat; 7 grams carbohydrates; 14 grams protein; 0.38 gram fiber.