Ingredients with Measurements:
- 2 lbs of chicken breast
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1 bay leaf
- Salt and pepper to taste
- 8 cups of water
- 1 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the chicken breast, onion, garlic, celery, carrots, red and green bell peppers, tomato, cumin, paprika, oregano, bay leaf, salt, and pepper.
2. Pour 8 cups of water into the pot and bring to a boil.
3. Reduce the heat to medium-low and let it simmer for 45 minutes or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it using two forks.
5. Return the shredded chicken to the pot and add the chopped cilantro.
6. Let it simmer for an additional 10 minutes.
7. Serve hot with a wedge of lime.
Time:
Preparation time: 15 minutes
Cooking time: 55 minutes
Temperature:
Medium-low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Red and green bell peppers can be substituted with any other color bell peppers.
- Cilantro can be substituted with parsley.
Variations:
- Add diced potatoes to the pot for a heartier soup.
- Add a can of corn or black beans for a Tex-Mex twist.
- Use beef instead of chicken for a different flavor.
Tips and tricks:
- To make the soup spicier, add a diced jalapeño pepper.
- Use homemade chicken broth instead of water for a richer flavor.
- Serve with warm tortillas or crusty bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with a sprig of cilantro.
Garnishes:
- Lime wedges
- Avocado slices
- Sour cream
- Shredded cheese
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Warm tortillas
- Crusty bread
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Caldo Avá de Pollo is a traditional Paraguayan soup that is typically served during the winter months. It is a hearty and comforting soup that is perfect for cold days.
Flavor profiles:
Caldo Avá de Pollo is a savory and slightly spicy soup with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot with warm tortillas or crusty bread.
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Region: Peruvian