PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)
Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
Provided by Jose Mendoza
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g
COPYCAT TACO BELL NAKED CHICKEN CHALUPA
Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.
Provided by EmKenBken
Categories Mexican
Time 2h15m
Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)
Number Of Ingredients 27
Steps:
- In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
- In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
- Line two rimmed baking sheets with parchment, flour liberally.
- Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
- Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
- In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
- In another shallow dish stir together Dry Ingredients.
- In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
- Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
- Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
- Before frying make sure to have kitchen scissors and tongs on hand.
- Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
CHUPE (PERUVIAN SHRIMP CHOWDER)
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
CHICKEN CHUPE
Back in Venezuela, when I was a child, my family usually had this Chicken Chupe in a get together every January 1st. to celebrate the New Year. Now I bring that tradition to my family and friends having this fabulous and really easy recipe and I make it every time my family ask for it. It's so good that everybody loves it!! I prefer using chicken breast instead the whole chicken because it is easier to cut later and you get a clear broth. When I make this recipe I double the ingredients and save half of the soup in the freezer for another day. If you want to do that, divide the soup before adding the heavy cream and the cheez whiz.
Provided by Chef rianin
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
- Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
- Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
- When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
- To serve, put some white cheese in the plate, serve the Chupe, and enjoy.
Nutrition Facts : Calories 806.8, Fat 29.8, SaturatedFat 11.8, Cholesterol 161.2, Sodium 1506, Carbohydrate 88.5, Fiber 11.6, Sugar 14.2, Protein 53.9
More about "chicken chupe recipes"
CHUPE DE POLLO CON CHIPOTLE (CHICKEN CHOWDER
From myrecipes.com
5/5 (28)Calories 246 per servingServings 8
- Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
- Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
- Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.
SOUTH AMERICAN CHICKEN CHUPE RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 480 per serving
PERUVIAN CHICKEN CORN CHOWDER - CHUPE DE POLLO Y MAíZ
From all-thats-jas.com
15 EASY 20-MINUTE CHICKEN DINNERS - ALLRECIPES
From allrecipes.com
CHICKEN AND SHRIMP POTATO CORN CHOWDER - MOMMY'S …
From mommyshomecooking.com
60 CHICKEN BREAST RECIPES TO MAKE FOR DINNER | TASTE OF …
From tasteofhome.com
BARLEY CHUPE WITH CHICKEN, QUESO AND AVOCADO | CHICKEN.CA
From chicken.ca
Servings 12Calories 310 per serving
40+ EASY HOMEMADE CHICKEN SOUP RECIPES - DELISH
From delish.com
CHUPE DE CAMARONES - TRADITIONAL CHILEAN RECIPE | 196 FLAVORS
From 196flavors.com
VENEZUELAN CHICKEN CHEESE SOUP (CHUPE CRIOLLO) - ESOUPRECIPES
From esouprecipes.com
DELICIOUS CHICKEN CHUPE , COOKING RECIPES
From cookingrecipes.tips
CHICKEN RECIPES
From allrecipes.com
EASY WAY TO MAKE PERFECT CHICKEN CHUPE RECIPE ... - YOUTUBE
From youtube.com
VENEZUELAN HEN CHUPE SOUP RECIPE - QUERICAVIDA.COM
From quericavida.com
HEARTY SHRIMP AND CHICKEN CHUPE RECIPE - QUERICAVIDA.COM
From quericavida.com
CREAMY CHICKEN SOUP WITH CHEESE - VENEZUELAN CHUPE DE POLLO …
From youtube.com
You'll also love