Best 3 Peruvian Chicken Soup With Rice And Potatoes Recipes
In the realm of comforting and flavorful soups, Peruvian Chicken Soup, also known as Sopa de Gallina, stands out as a culinary gem. Originating from the vibrant culinary traditions of Peru, this hearty soup is a symphony of Peruvian flavors, combining succulent chicken, fluffy rice, tender potatoes, and a savory broth that's brimming with aromatic herbs and spices. With its enticing aroma and the perfect balance of flavors, this soup is a delightful journey for the senses. Discover the secrets behind this cherished Peruvian dish and delve into a collection of carefully curated recipes that showcase its diverse variations, from the classic Sopa de Gallina to the enticing Sopa Seca and the flavorful Arroz con Pollo.
Recipes included in the article:
* **Classic Peruvian Chicken Soup (Sopa de Gallina)**: This recipe embodies the traditional flavors of Peruvian chicken soup, featuring a rich broth simmered with tender chicken, fluffy rice, hearty potatoes, and a medley of vibrant vegetables.
* **Sopa Seca**: A delightful Peruvian dish that combines the flavors of a hearty soup with the texture of a flavorful rice dish. This recipe features tender chicken, fluffy rice, and a savory broth infused with aromatic spices, creating a comforting and satisfying meal.
* **Arroz con Pollo**: A classic Peruvian rice dish that showcases the harmonious blend of chicken, rice, vegetables, and a flavorful broth. This recipe highlights the vibrant flavors of Peruvian cuisine, using a variety of spices and herbs to create a dish that's both comforting and delectable.
* **Aji Verde**: A vibrant Peruvian green sauce that adds a zesty kick to various dishes. This recipe provides instructions for making a flavorful Aji Verde using fresh herbs, chili peppers, and tangy limes, creating a versatile condiment that enhances the flavors of Peruvian dishes.
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
PERUVIAN CHICKEN SOUP WITH RICE AND POTATOES
Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h45m
Number Of Ingredients 15
Steps:
- Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
- Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
- Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.
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
Tips:
- Use a large pot so that the chicken has enough room to cook and the soup doesn't boil over.
- Use a whole chicken for a more flavorful soup. If you don't have a whole chicken, you can use chicken breasts or thighs.
- Add the vegetables to the soup in the order listed in the recipe. This will help them cook evenly.
- Season the soup to taste with salt, pepper, and other spices.
- Serve the soup hot, garnished with cilantro and lime wedges.
Conclusion:
Peruvian chicken soup with rice and potatoes is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. This soup is a great way to use up leftover chicken, and it is also a good source of protein and vegetables. When making this soup, be sure to use a large pot so that the chicken has enough room to cook and the soup doesn't boil over. You can also add other vegetables to the soup, such as carrots, celery, and green beans. If you don't have any cilantro on hand, you can substitute parsley or basil. Enjoy!
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