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Wednesday, March 18, 2015

Colombian Chicken Soup A La Emeril

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • 1 (3 1/2-4 lb) skinless roasting chicken, cut into 8 pieces
  • 1 skinless chicken breast, cut in 1/2
  • 1 medium onion, quartered
  • 2 medium carrots, cut into 4 pieces
  • 1 medium celery rib, cut into 4 pieces
  • 1 bay leaf
  • 3 garlic cloves, pressed or 3 garlic cloves, minced
  • 1/2 bunch fresh cilantro, stems only (leaves reserved for soup)
  • 1 medium onion, finely chopped
  • 3 medium carrots, peeled and finely chopped
  • 1 medium celery rib, finely chopped
  • 2 lbs baking potatoes, peeled and cut into 1/2-inch cubes
  • 1 lemons, juice of (please not the bottled stuff) or 1 lime, juice of (please not the bottled stuff)
  • 2 garlic cloves, minced
  • 1/2 bunch fresh cilantro, leaves only, finely chopped
  • 2 scallions, finely chopped
  • 3 tablespoons olive oil
  • 2 pinches ground cumin or 2 pinches bijol seasoning
  • crushed red pepper flakes
  • 1 saffron threads or 1 bijol seasoning
  • 1 large very ripe tomato, halved, seeded, and finely chopped
  • 1 scallion, finely chopped
  • 1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt
  • 1/2 lemons, juice of (please not the bottled stuff) or 1/2 lime, juice of (please not the bottled stuff)
  • 1 jalapeno pepper, seeded and very finely minced (we used less)
  • 2 tablespoons minced cilantro leaves
  • salt

Recipe

  • 1 stock:.
  • 2 combine all the ingredients for the stock in a large soup pot and cover with cold water.
  • 3 bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
  • 4 add water, as necessary, to keep the stock ingredients covered.
  • 5 strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
  • 6 soup:.
  • 7 remove the chicken from the bones and shred into small pieces; set aside.
  • 8 add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
  • 9 while the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
  • 10 salsa:.
  • 11 also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
  • 12 season, to taste, with salt just before serving.
  • 13 assembly:.
  • 14 when the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
  • 15 allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
  • 16 serve garnished with a spoonful of the salsa.

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