COLOMBIAN POTATO AND CHICKEN SOUP

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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....
Tiempo de preparación 1 h 10 min
Tiempo total 1 h 10 min
Plato Chicken
Cocina Colombia
Raciones 4 comensales

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.