Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup uncooked white rice
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the cumin, coriander, smoked paprika, and cayenne pepper to the pot and stir to combine.
4. Add the chicken broth, coconut milk, diced tomatoes, and uncooked rice to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add the frozen corn and peas to the pot and simmer for an additional 10 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
7. Return the soup to the pot and add the cooked chicken and chopped cilantro. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 26g
Sodium: 800mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- White rice can be substituted with brown rice or quinoa
- Frozen corn and peas can be substituted with fresh vegetables
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup
- Add a squeeze of lime juice for a tangy flavor
- Add a dollop of sour cream or yogurt for a creamy texture
Tips and tricks:
- If using a blender to blend the soup, be sure to let the soup cool slightly before blending to avoid burns.
- To make the soup spicier, add more cayenne pepper or a diced jalapeño pepper.
- To make the soup milder, omit the cayenne pepper and smoked paprika.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and a drizzle of coconut milk.
Garnishes:
- Chopped cilantro
- Coconut milk
- Lime wedges
- Diced avocado
Pairings:
- Crusty bread
- Tortilla chips
- Plantain chips
Suggested side dishes:
- Grilled vegetables
- Black beans and rice
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Bolivian cuisine is a fusion of Spanish, indigenous, and African influences. Coconut milk is a common ingredient in Bolivian soups and stews, adding a creamy texture and tropical flavor.
Flavor profiles:
This soup is savory and slightly spicy, with a creamy coconut flavor and hints of cumin and coriander.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, accompanied by a side dish or crusty bread.
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Region: Bolivian