SOUTH AMERICAN

PERUVIAN QUINOA CHICKEN SOUP

By Sam | 4 May, 2020

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  • 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.

  • Author: Sam
Scale

Ingredients

AJI DE GALLINA

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

12 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 SOUP

  1. Rinse the quinoa under cold water thoroughly, then place into a bowl and cover with water to soak.
  2. 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.
  3. 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. 
  4. 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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