February 9, 2018 by Varga László
Ingredients (4 servings):
- 2 boneless breasts, around 600 g
- 1 large onion
- 5 garlic cloves
- 2 kg medium potatoes
- 2 ears fresh corn
- 1 bunch coriander leafs
- 1 bunch green onions
- 2 tablespoons dried guascas, optional, i couldn’t find it
- 2 avocadoes
- 1/2 cup sour cream
- 2 tablespoons drained capers
- salt and pepper to taste
- Chop the onion roughly.
- Chop the garlic.
- Peel the potatoes and cut them into 2 cm cubes.
- Cut the corn ears crosswise into 3-4 pieces each.
- Pit and slice thinly the avocados.
- Cut the chicken breasts into smaller pieces.
- Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.
- Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
- When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
- Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
- Tear the chicken breasts into smaller strips.
- Remove the green onions and coriander leaves from the broth and discard.
- Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.
- Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.
Category Chicken, Ethnic, Soup | Tags: avocado,capers,chicken,Columbian,coriander,corn,green onions,soup | No Comments
January 23, 2012 by Varga László
Ingredients (4 persons):
- 1/2 kg chicken legs deboned
- 1 teaspoon ginger minced
- 2 tablespoons olive oil
- 4-5 Curry leaves
- about 1/2 l water
- 1 green chilli pepper
- 2 medium onions chopped
- 2 green mangoes
- 1 teaspoon chilli powder
- 2-4 garlic cloves
- 1 teaspoon ground coriander
- 2 tomatoes
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon nigella seeds
- Cut the chicken into 2 cm cubes then put them into a bowl, adding the ginger, garlic, chilli powder, turmeric, salt and ground coriander.
- Dice the mangoes into 2 cm cubes, except for a half which will be only sliced.
- Add the mango cubes to the bowl, and mix thoroughly its content.
- Heat the oil in a wok, add the onions and fry them until golden.
- Add the curry leaves and stir for another minute.
- Add the chicken-mango mixture from the bowl, the water and simmer for abour 1/4 hour, stirring occasionally, until the chicken is tender and the gravy is thick enough.
- Add the remaining mango slices, the diced tomatoes and green chillies and simmer for another 1-2 minutes.
- Serve with rice aside, garnish with parsley or coriander leaves and sprinkle with nigella seeds.
Category Chicken, Indian | Tags: chicken,coriander,curry,ginger,Indian,mango,nigella,turmeric | 1 Comment