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COLOMBIAN POTATO AND CHICKEN SOUP

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

COLOMBIAN POTATO AND CHICKEN SOUP

COLOMBIAN POTATO AND CHICKEN SOUP. Alimento Base: Chicken, Fry the onion gently in the oil in a large saucepan until tender, without browning. Add the garlic and thyme and fry gently for 1 minute more. Raise the heat and add the chicken pieces....
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Tiempo de preparación 1 hora 10 minutos
Tiempo Total 1 hora 10 minutos
Raciones: 4 comensales
Plato: Chicken
Cocina: Colombia
Ingredients Method

Ingredientes
  

  • 1 onion finely chopped
  • 2 tbsp sunflower oil
  • 1 clove garlic peeled and crushed
  • 1/2 tbsp dried thyme
  • 4 chicken breasts or 8 boned chicken thighs
  • 1 litre milk
  • 1 litre water
  • 450 g red-skinned potatoes peeled and diced
  • 450 g white potatoes peeled and diced
  • 500 g small salad or new potatoes scrubbed and thickly sliced
  • Salt and ground black pepper
  • 4 heads corn on the cob husks and silky threads removed, cut into 5cm lengths
  • 2 tbsp fresh coriander chopped
  • 2 tbsp fresh parsley chopped
  • EGG SALAD
  • 1 egg hard-boiled and finely chopped
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh coriander
  • 2 tbsp double or soured cream
  • Salt and ground black pepper
  • HOT PEPPER SAUCE
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh parsley
  • 1 spring onion chopped
  • 1 fresh red or green chilli seeded and finely chopped
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • Salt to taste
  • Sugar to taste
  • TO SERVE
  • 5 tbsp capers
  • 250 ml double or soured cream
  • 2 ripe avocados

Method
 

  1. Preparation
  2. Fry the onion gently in the oil in a large saucepan until tender, without browning.
  3. Add the garlic and thyme and fry gently for 1 minute more.
  4. Raise the heat and add the chicken pieces.
  5. Fry until lightly browned.
  6. Add the milk, water, all three types of potato and salt and pepper.
  7. Bring to the boil, then reduce heat and simmer, covered, for about 40 minutes.
  8. Lift out the chicken pieces and as soon as they are cool enough to handle, shred into small pieces.
  9. Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.
  10. Add the corn pieces and continue cooking over a medium heat for another 10 minutes or so, stirring from time to time, until the corn is tender.
  11. Add the coriander, parsley and shredded chicken, and cook for a further 5 minutes or so.
  12. Taste and adjust seasoning.
  13. While the soup is cooking, start preparing the garnishes.
  14. To make the egg salad, mix the chopped egg with the parsley, coriander, cream, salt and pepper.
  15. Spoon into a small bowl.
  16. To make the hot pepper sauce, mix the coriander and parsley with the spring onion and chilli, vinegar, oil, salt and a little sugar.
  17. Place in a small bowl.
  18. Put the capers and cream into separate bowls.
  19. Just before serving, peel and slice the avocados and arrange on a plate.