Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 potatoes, diced
- 1 cup frozen corn
- 1 cup cooked black beans
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Measuring spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook for 3 minutes, stirring occasionally.
3. Add the carrots and celery and cook for 5 minutes, stirring occasionally.
4. Add the cumin, smoked paprika, oregano, and bay leaves and cook for 1 minute.
5. Add the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes.
7. Add the chicken, potatoes, corn, black beans, and parsley and simmer for 15 minutes.
8. Season with salt and pepper, to taste.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Temperature: Medium heat
Serving Size: 8 servings
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 28g
Protein: 15g
Substitutions for Ingredients:
- Olive oil: Canola oil, vegetable oil, or coconut oil
- Onion: Shallot or leek
- Garlic: Garlic powder
- Carrots: Parsnips or sweet potatoes
- Celery: Fennel or celeriac
- Cumin: Chili powder or coriander
- Smoked paprika: Regular paprika
- Oregano: Thyme or marjoram
- Chicken broth: Vegetable broth
- Chicken: Turkey or tofu
- Potatoes: Sweet potatoes or winter squash
- Corn: Peas or green beans
- Black beans: Kidney beans or pinto beans
- Parsley: Cilantro or basil
Variations:
- Add 1 cup of cooked rice for a heartier soup.
- Add 1 teaspoon of red pepper flakes for a spicier soup.
- Add 1 cup of diced tomatoes for a more flavorful soup.
Tips and Tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken.
- To make the soup vegan, use vegetable broth and substitute the chicken with tofu.
- To make the soup gluten-free, use a gluten-free chicken broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot on the stove over medium heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley and a drizzle of olive oil.
Garnishes:
- Fresh parsley
- Chopped scallions
- Grated cheese
- Sour cream
Pairings:
- Cornbread
- Salad
- Crusty bread
Suggested Side Dishes:
- Rice
- Roasted vegetables
- Baked potatoes
Troubleshooting Advice:
If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Jacobina-style chicken soup is a traditional Brazilian dish that originated in the city of Jacobina in the state of Bahia. It is a hearty and flavorful soup that is often served with rice and other accompaniments.
Flavor Profiles:
This soup has a savory and smoky flavor with a hint of sweetness from the carrots and potatoes.
Serving Suggestions:
Serve the soup with a side of rice, a green salad, and crusty bread.
Related Categories
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Region: Brazilian
Taste: Savory, Herby, Tangy, Spicy, Comforting