SOUTH AMERICAN
PERUVIAN QUINOA CHICKEN SOUP
- Timescale
- Serves 2
- Difficulty
Quinoa Chicken Soup is a staple meal eaten throughout Peru. A delicious and versatile dish, these soups are a wonderful vehicle for flavours and using up odds and ends. With our own variation we’ve chosen to celebrate some classic, native Peruvian ingredients – Potatoes, Tomatoes, Amarillo Chillies and Quinoa, with a little shredded chicken and lime thrown in for good measure. This quinoa chicken soup makes for a wonderful, quick and comforting weeknight meal.
Ingredients
50g Cooked Chicken, 50/50 dark & light meat, shredded
50g Quinoa
1 Small Amarillo Chilli, finely diced
1 Garlic Clove, minced
1 Shallot, finely sliced
2 Sticks of Celery, chopped
1 Small Sweet Potato, cut into 1cm cubes
1–2 large Tomatoes, chopped into 1cm chunks
500ml Chicken Stock
¼ tsp. Ground Cumin
¼ tsp. Ground Coriander
Juice of 1 Lime
1 Small Bunch of Coriander, finely diced
Generous Pinch of Salt & Pepper
TO SERVE
Avocado Slices
Chillies,
Coriander
METHOD
THE QUINOA CHICKEN SOUP
- Rinse the quinoa under cold water thoroughly, then place into a bowl and cover with water to soak.
- Place a large, deep pan over a medium heat with a lug of olive oil. Add the onion, Amarillo chilli, garlic and celery into the pan and sauté for 3-4 minutes until the onions are beginning to turn golden and aromatic. Add the ground spices and cook-off for a further 2-3 minutes.
- Drain the quinoa and add to the pan. Toast the quinoa for a few minutes before adding in the sweet potato, tomatoes and then top up with chicken stock. Bring the pan to a boil and then reduce to a gentle simmer. Simmer for 15 minutes.
- Add the shredded chicken to the soup and cook for a further 10 minutes or until the sweet potato is cooked through and soft. Finally, squeeze in the juice of a lime and season to taste and serve with avocado slices, chillies and chopped coriander.
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