Chupe De Pollo Recipes

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

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.

PERUVIAN CHICKEN CORN CHOWDER - CHUPE DE POLLO Y MAíZ

Steps:

• In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced red onion and 3 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
• Add two tablespoon of butter, a pound of bone-in chicken, sliced fresh corn, cilantro, and chicken broth. Bring to a boil and cook covered, on medium heat, 20-30 minutes.
• Transfer the chicken to a plate. Discard the skin and bones. Chop or shred the meat and return it to the pot. Add one can of sweet corn and the canning liquid. Stir in the cup of milk; simmer for 10 minutes.
• Season the soup with 1/2 tablespoon each salt and pepper. Toss in one cup of corn tortilla chips and stir to combine and soften the chips.
• Using an immersion blender, puree some of the soup to thicken to a chowder consistency (avoiding the fresh corn). Alternatively, ladle some of the soup into a food processor or standard blender, puree it, and return to the pot.
• Serve the chowder topped with some of the remaining chips and cilantro. Sprinkle with feta cheese and hot sauce if desired.

MY MOM'S VENEZUELAN CHUPE

Steps:

• Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
• Season soup with salt and pepper. Add milk and mozzarella cheese.