Best 5 Peruvian Style Corn Pepper And Chicken Soup Recipes

PERUVIAN CHICKEN CORN CHOWDER - CHUPE DE POLLO Y MAíZ

Steps:

• In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced red onion and 3 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
• Add two tablespoon of butter, a pound of bone-in chicken, sliced fresh corn, cilantro, and chicken broth. Bring to a boil and cook covered, on medium heat, 20-30 minutes.
• Transfer the chicken to a plate. Discard the skin and bones. Chop or shred the meat and return it to the pot. Add one can of sweet corn and the canning liquid. Stir in the cup of milk; simmer for 10 minutes.
• Season the soup with 1/2 tablespoon each salt and pepper. Toss in one cup of corn tortilla chips and stir to combine and soften the chips.
• Using an immersion blender, puree some of the soup to thicken to a chowder consistency (avoiding the fresh corn). Alternatively, ladle some of the soup into a food processor or standard blender, puree it, and return to the pot.
• Serve the chowder topped with some of the remaining chips and cilantro. Sprinkle with feta cheese and hot sauce if desired.

PERUVIAN-STYLE CORN, PEPPER AND CHICKEN SOUP

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 (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 SOUP WITH RICE AND POTATOES

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

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.