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....
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
Elaboración paso a paso
- Preparation
- 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.
- Fry until lightly browned.
- Add the milk, water, all three types of potato and salt and pepper.
- Bring to the boil, then reduce heat and simmer, covered, for about 40 minutes.
- Lift out the chicken pieces and as soon as they are cool enough to handle, shred into small pieces.
- Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.
- 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.
- Add the coriander, parsley and shredded chicken, and cook for a further 5 minutes or so.
- Taste and adjust seasoning.
- While the soup is cooking, start preparing the garnishes.
- To make the egg salad, mix the chopped egg with the parsley, coriander, cream, salt and pepper.
- Spoon into a small bowl.
- To make the hot pepper sauce, mix the coriander and parsley with the spring onion and chilli, vinegar, oil, salt and a little sugar.
- Place in a small bowl.
- Put the capers and cream into separate bowls.
- Just before serving, peel and slice the avocados and arrange on a plate.
