I’m going full Spanish today to celebrating Spain winning the 2010 WorldCup! This is yummy cilantro soup/green soup(I used to call) called Aguadito.
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 aji; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes. Stir in the cilantro and cook for 1 minute. At this point you may wish to shred the chicken or cut it into bite size pieces. (Thighs and drumsticks make for a nice presentation whole) Pour in the chicken broth, potatoes, (carrot if you used it) and rice. Add cumin. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 30 minutes.
So greatest...
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 aji; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes. Stir in the cilantro and cook for 1 minute. At this point you may wish to shred the chicken or cut it into bite size pieces. (Thighs and drumsticks make for a nice presentation whole) Pour in the chicken broth, potatoes, (carrot if you used it) and rice. Add cumin. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 30 minutes.
So greatest...
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