Full of flavour, this is a delicious Colombian soup
Whilst this dish takes some time to put together, the end result is a very satisfying, tasty bowl of chicken soup, topped with numerous garnishes.
Servings
4
Prep time:
10min
Cook time:
85min
Difficulty:
Easy
Ingredients
- 1.6kg chicken thighs
- 2 ripe avocados
- 3 types of potatoes
- 340g can of sweetcorn
- 4 vegetable stock cubes
- 1tbsp vegetable oil
- 1/2tsp ajicaco
- 50g dried guasca
- 1 pack of fresh corriander (around 25g)
- 4tbsp capers (to garnish)
- 4tbsp creme fraiche (to garnish)
- salt and pepper to taste
This is a classic Colombian dish. We used a number of garnishes here to add even more flavours- including capers and creme fraiche and these are suggested serving sizes.
This soup usually requires 3 types of potatoes: 1 that’s good for mash, 1 that holds after boiling and a third type of your chosing; the mash kind will crumble and make the broth a bit creamier while the other two will give you different textures in flavours.
Step by Step Instructions
Step 1
First, add the vegetable oil to the pan, then cook the chicken on medium heat, turning occasionally. Cook for around 5-10 minutes, then add the dried guasca.
Step 2
Crumble in the stock cubes, then pour over around 3 litres of boiling water. Cook for a further 30 minutes.
Step 3
Whilst the chicken is cooking, peel and quarter the potatoes, and roughly chop the corriander. Set aside.
Step 4
Next, take out the chicken legs from the soup, and remove the meat from the bones.
Step 5
Add the chicken meat back into the pan, then add the chopped potatoes and finally top with the corriander. Add salt and pepper to taste and mix everything well. Continue to cook on medium heat for a further 40 minutes.
Step 6
The potatoes should become soft and a bit mushy- and the soup should thicken. Drain the sweetcorn, then add to the soup, and cook for a final 5 minutes.
Step 7
The soup is now ready to plate up and garnish. Using a ladle, pour some soup into the bowls. Next, top with the avocado: cut each avocado in half, remove the stone and into each bowl scoop out chunks of avocao. Finally, add a spoon of creme fraiche and a spoon of capers.
Step 8
The soup is now ready to serve. Enjoy!
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