Peru­vian Chicken Cauli Rice Soup

SERVES 2 PREPA­RA­TION & COOK­ING 35 MIN­UTES

Woman’s Day (NZ) - - Food Extra -

A friend of mine told me about this soup she’ d had at a Peru­vian restau­rant called “agu ad it ode pollo” t hat was a vi­brant green colour from all the co­rian­der in it. As a lover of co­rian­der for its un­mis­tak­able flavour, I had to try to make my own ver­sion of the soup. After tin­ker­ing a bit and swap ping out the rice for cau­li­flower rice, I landed on a soup that was equal parts light and sa­ti­at­ing. This is the kind of clean se-friendly food I’ d eat when­ever.

1 medium white onion,

chopped

1 bunch co­rian­der, roughly

chopped

½ jalapeño (op­tional) juice of

3 limes

¼ cup wa­ter, plus more

if needed

4 cups chicken stock

1 bone­less, skin­less chicken

breast

1 tea­spoon kosher salt ½ head cau­li­flower (1-1½

cups), riced (see tip)

½ cup frozen peas lime wedges for serv­ing

1. Com­bine onion, co­rian­der, jalapeño, lime juice and wa­ter in a high-speed blender, blitz­ing un­til smooth and adding a lit­tle ex­tra wa­ter if needed to loosen the mix­ture. Set aside.

2. In a medium saucepan, bring stock to a sim­mer over medium-low heat. Add chicken and salt, cook­ing

un­til chicken is opaque and fully cooked through – about 20 min­utes. Re­move chicken from saucepan and let cool.

3. Add cau­li­flower rice and peas to the broth, then sim­mer for 10-15 min­utes or un­til cau­li­flower rice is ten­der but not mushy.

4. When the chicken is cool enough to han­dle, shred the meat.

5. In­crease heat to medium, re­turn shred­ded chicken to the saucepan and add onion-co­rian­der purée. Stir to com­bine and cook for 5 min­utes be­fore serv­ing. Di­vide into bowls and gar­nish with lime wedges.

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