Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 cup long-grain white rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups grated parmesan cheese
- 1 cup cornmeal
- 1 cup milk
- 2 eggs
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides.
3. Add the onion, garlic, red and green bell peppers, cumin, paprika, salt, and pepper. Cook until the vegetables are tender.
4. Add the rice and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the rice is cooked.
5. In a mixing bowl, combine the parmesan cheese, cornmeal, milk, and eggs. Mix well.
6. Add the cheese mixture to the pot and stir until well combined.
7. Pour the mixture into an oven-safe baking dish.
8. Bake for 30-40 minutes, or until the top is golden brown and the center is set.
9. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Parmesan cheese can be substituted with cheddar cheese.
- Cornmeal can be substituted with polenta.
Variations:
- Add diced tomatoes for a more tomato-based flavor.
- Add black beans for a heartier dish.
- Use quinoa instead of rice for a healthier option.
Tips and tricks:
- Make sure to cook the rice before adding it to the pot.
- Use a sharp knife to cut the chicken into small pieces.
- Don't overcook the cheese mixture, or it will become tough.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, chopped scallions, or a dollop of sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes, garlic bread, or a green salad.
Troubleshooting advice:
- If the mixture is too dry, add more chicken broth.
- If the mixture is too wet, add more cornmeal.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Sopa Paraguaya is a traditional Paraguayan dish made with cornmeal, cheese, and onions.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Paraguayan
Taste: Savory, Tangy, Cheesy, Hearty, Comforting