Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8 cups of chicken broth
- 1 cup of frozen peas
- 1/2 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion, garlic, carrots, celery, green bell pepper, and red bell pepper to the pot.
5. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6. Add the ground cumin, dried oregano, salt, and black pepper to the pot.
7. Stir to combine and cook for 1 minute.
8. Add the chicken broth to the pot and bring to a boil.
9. Reduce the heat to low and add the chicken back to the pot.
10. Cover and simmer for 30 minutes.
11. Add the frozen peas to the pot and cook for an additional 5 minutes.
12. Remove the chicken from the pot and shred the meat.
13. Return the shredded chicken to the pot.
14. Stir in the fresh cilantro.
15. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken
Low heat for simmering soup
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Frozen peas can be substituted with frozen corn or green beans.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use different types of bell peppers for a colorful twist.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking a whole chicken.
- For a spicier soup, add a diced jalapeño pepper.
- Make a double batch and freeze the leftovers for a quick and easy meal later.
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 medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a lime wedge on the side.
Garnishes:
Garnish with additional fresh cilantro or a dollop of sour cream.
Pairings:
Serve with crusty bread or tortilla chips.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Charichuelo is a type of fruit native to South America. This soup is inspired by the flavors of South American cuisine.
Flavor profiles:
This soup is savory and slightly spicy with hints of cumin and oregano.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Colombian