Peruvian Cream Of Chicken Soup Recipes

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.

Steps:

• In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
• Drain fat from pan.
• Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
• Bring to boiling.
• Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
• Add cheese; cook and stir until cheese melts.
• Garnish each serving with additional cilantro or parsley, if desired.

Steps:

• Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
• Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

Steps:

• Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
• Transfer chicken to plate and allow to cool; skim broth.
• If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
• Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
• Meanwhile, remove skin and bones from chicken and shred the meat.
• Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
• Ladle into bowls and sprinkle with the parsley.

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.