Best 5 Peruvian Chicken Basil Pasta Sopa Seca Recipes

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

SOPA SECA

Steps:

• Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
• Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
• Divide the pasta between two bowls and garnish with the cilantro and cheese.

PERUVIAN CHICKEN & BASIL PASTA (SOPA SECA)

Steps:

• Add all of the basil leaves and 1 cup of chicken stock to a blender. Puree until smooth. Set aside.
• In a medium bowl, combine chicken with ground cumin and salt and pepper to taste. Set aside.
• In a large pot, heat vegetable oil over medium heat. Add annatto seeds and fry for about 6 minutes, stirring often. When the oil is dark orange and the seeds lose their red color, remove pot from the heat. Strain the oil to remove the seeds. Add the strained annatto oil back into the pot. Place the pot back on the burner over medium-high heat.
• Add the chicken, browning on all sides, then transfer to a clean bowl and set aside.
• Reduce heat to medium. Add onions and fry until softened. Make sure to scrape up the browned bits from the bottom of the pan. When the onions have softened, add the garlic and fry for one minute, stirring constantly. Add ají panca paste (if using) and stir to combine with the garlic and onions. Fry for one minute, stirring often. Add carrots and fry for one minute.
• Add the tomatoes to the pot and cook for about 5 minutes, stirring often, or until the tomatoes cook down and the oil separates from the mixture.
• Add basil puree and stir to combine. Wait for the mixture to come to a simmer. Add salt to taste. (You'll want this a little on the saltier side since you'll be adding pasta to this.)
• Add the pasta to the pot so they're evenly spread out. Add the rest of the broth and raise the heat to high. Gently nudge the pasta with a wooden spoon around the edges of the pot. Be careful not to break the pasta. You just want to move the pasta around slightly in the sauce. Repeat this every 30 seconds or so until the pasta is pliable, which should take about 5 minutes. Gently stir to coat the pasta with the sauce. Add the chicken to the pot and stir to combine.
• If the pot has not come to a simmer yet, bring to a simmer. Make sure the pasta is mostly submerged in the liquid.
• After 5 minutes, uncover the pot and stir, making sure to scrape up any pasta that may have stuck to the bottom of the pot. Reduce the heat to medium-low and cover the pot again. After 5 minutes, uncover the pot and stir again.
• Continue to cook uncovered over medium-low heat until the pasta is cooked through and has soaked up the liquid, about 5 to 10 minutes. You can opt to have a wetter sopa seca or a dryer sopa seca. It's a matter of personal preference, and one way is not considered more authentic than the other. When the sopa seca has reached the desired consistency, remove from the heat and stir in the parsley. Garnish with the optional avocado cubes.

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

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.

PERUVIAN CHICKEN & BASIL PASTA (SOPA SECA)

Steps:

• Add all of the basil leaves and 1 cup of chicken stock to a blender. Puree until smooth. Set aside.
• In a medium bowl, combine chicken with ground cumin and salt and pepper to taste. Set aside.
• In a large pot, heat vegetable oil over medium heat. Add annatto seeds and fry for about 6 minutes, stirring often. When the oil is dark orange and the seeds lose their red color, remove pot from the heat. Strain the oil to remove the seeds. Add the strained annatto oil back into the pot. Place the pot back on the burner over medium-high heat.
• Add the chicken, browning on all sides, then transfer to a clean bowl and set aside.
• Reduce heat to medium. Add onions and fry until softened. Make sure to scrape up the browned bits from the bottom of the pan. When the onions have softened, add the garlic and fry for one minute, stirring constantly. Add ají panca paste (if using) and stir to combine with the garlic and onions. Fry for one minute, stirring often. Add carrots and fry for one minute.
• Add the tomatoes to the pot and cook for about 5 minutes, stirring often, or until the tomatoes cook down and the oil separates from the mixture.
• Add basil puree and stir to combine. Wait for the mixture to come to a simmer. Add salt to taste.
• Add the pasta to the pot so they're evenly spread out. Add the rest of the broth and raise the heat to high. Gently nudge the pasta with a wooden spoon around the edges of the pot. Be careful not to break the pasta. You just want to move the pasta around slightly in the sauce. Repeat this every 30 seconds or so until the pasta is pliable, which should take about 5 minutes. Gently stir to coat the pasta with the sauce. Add the chicken to the pot and stir to combine.
• If the pot has not come to a simmer yet, bring to a simmer. Make sure the pasta is mostly submerged in the liquid.
• After 5 minutes, uncover the pot and stir, making sure to scrape up any pasta that may have stuck to the bottom of the pot. Reduce the heat to medium-low and cover the pot again. After 5 minutes, uncover the pot and stir again.
• Continue to cook uncovered over medium-low heat until the pasta is cooked through and has soaked up the liquid, about 5 to 10 minutes.