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Aguadito de pollo (Peruvian cilantro chicken soup)

Saturday, August 1st, 2009

INGREDIENTS

  • 4 chicken bouillion cubes
  • 1 cup of rice
  • 6 chicken pieces
  • 1 cup of peas
  • ½ kg (1 lb) potatoes (peruvian yellow potatoes if you can find them)
  • 1 pimento
  • ¾ cups cut onions
  • 1 teaspoon ground garlic
  • ½ cup ground cilantro
  • 2 spoonfuls ground “aji” (Peruvian hot pepper)

 

PREPARATION

  • Season and brown the chicken pieces
  • Fry the garlic, onions, “aji” and cilantro. Add 2 liters of water and the chicken bouillion.
  • When it is boiling add the peas and 5 minutes later add the rice, the pimento cut in long stripes, the chicken pieces and the pealed potatoes.
  • Cook at medium heat

 

COMMENTS

  • A variation is to replace half the water with beer
  • Instead of yellow potatoes you can use “Golden Potato” or “Golden Yukon Gold Potato”. If that is not available just use Idaho potatoes
  • Another variation is to season the chicken pieces in white wine and fry them in olive oil.


Posted in Chicken, Soups | 2 Responses »

Chupe de Camarones (Shrimp Chupe - family recipe)

Saturday, June 27th, 2009

INGREDIENTS

  • 2 bags of shimps
  • 3 onions
  • 1 block of “Queso Fresco”
  • 1 can evaporated milk
  • 1 butternut squash
  • 3 carrots
  • 1 can or bag of peas
  • Aji colorado
  • Oregano
  • 1/2 cup of rice
  • one piece of fried fish
  • 2 cans chicken broth
  • 1 corn in the cob per person
  • Eggs- more or less one egg per person

PREPARATION

  •  Fry the onions until they are golden with a teaspoon of aji colorado (panca)
  • Separately boil the squash and the carrots until they are soft
  • Separately fry the fish with salt and pepper
  • Over the fried onions put the 2 cans of broth, the squash (without skin) and the carrots (smashed)
  • You add the cheese in squares, the rice and peas.
  • Add the eggs one at the time, mixing so that they do not stay whole.
  • All of the above while it is boiling under high heat.
  • Add salt to taste. Add the corn so that they cook well.
  • 10 minutes before you serve you add the shrimp (pealed). Make sure they are cooked.
  • You add oregano in little leaves.
  • 5 minutes before you serve you add the can of milk and you mix everything.

COMMENTS

  • To serve you add one little piece of the fish in every plate.



Posted in Soups | 1 Response »