Peruvian Chicken Basil Pasta Sopa Seca Recipes

SOPA SECA: MEXICAN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

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 & BASIL PASTA (SOPA SECA)

Steps:

• Add all of the basil leaves and 1 cup of chicken stock to a blender. Puree until smooth. Set aside.
• In a medium bowl, combine chicken with ground cumin and salt and pepper to taste. Set aside.
• In a large pot, heat vegetable oil over medium heat. Add annatto seeds and fry for about 6 minutes, stirring often. When the oil is dark orange and the seeds lose their red color, remove pot from the heat. Strain the oil to remove the seeds. Add the strained annatto oil back into the pot. Place the pot back on the burner over medium-high heat.
• Add the chicken, browning on all sides, then transfer to a clean bowl and set aside.
• Reduce heat to medium. Add onions and fry until softened. Make sure to scrape up the browned bits from the bottom of the pan. When the onions have softened, add the garlic and fry for one minute, stirring constantly. Add ají panca paste (if using) and stir to combine with the garlic and onions. Fry for one minute, stirring often. Add carrots and fry for one minute.
• Add the tomatoes to the pot and cook for about 5 minutes, stirring often, or until the tomatoes cook down and the oil separates from the mixture.
• Add basil puree and stir to combine. Wait for the mixture to come to a simmer. Add salt to taste. (You'll want this a little on the saltier side since you'll be adding pasta to this.)
• Add the pasta to the pot so they're evenly spread out. Add the rest of the broth and raise the heat to high. Gently nudge the pasta with a wooden spoon around the edges of the pot. Be careful not to break the pasta. You just want to move the pasta around slightly in the sauce. Repeat this every 30 seconds or so until the pasta is pliable, which should take about 5 minutes. Gently stir to coat the pasta with the sauce. Add the chicken to the pot and stir to combine.
• If the pot has not come to a simmer yet, bring to a simmer. Make sure the pasta is mostly submerged in the liquid.
• After 5 minutes, uncover the pot and stir, making sure to scrape up any pasta that may have stuck to the bottom of the pot. Reduce the heat to medium-low and cover the pot again. After 5 minutes, uncover the pot and stir again.
• Continue to cook uncovered over medium-low heat until the pasta is cooked through and has soaked up the liquid, about 5 to 10 minutes. You can opt to have a wetter sopa seca or a dryer sopa seca. It's a matter of personal preference, and one way is not considered more authentic than the other. When the sopa seca has reached the desired consistency, remove from the heat and stir in the parsley. Garnish with the optional avocado cubes.

SOPA SECA

Steps:

• Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
• Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
• Divide the pasta between two bowls and garnish with the cilantro and cheese.

PERUVIAN CHICKEN & BASIL PASTA (SOPA SECA)

Steps:

• Add all of the basil leaves and 1 cup of chicken stock to a blender. Puree until smooth. Set aside.
• In a medium bowl, combine chicken with ground cumin and salt and pepper to taste. Set aside.
• In a large pot, heat vegetable oil over medium heat. Add annatto seeds and fry for about 6 minutes, stirring often. When the oil is dark orange and the seeds lose their red color, remove pot from the heat. Strain the oil to remove the seeds. Add the strained annatto oil back into the pot. Place the pot back on the burner over medium-high heat.
• Add the chicken, browning on all sides, then transfer to a clean bowl and set aside.
• Reduce heat to medium. Add onions and fry until softened. Make sure to scrape up the browned bits from the bottom of the pan. When the onions have softened, add the garlic and fry for one minute, stirring constantly. Add ají panca paste (if using) and stir to combine with the garlic and onions. Fry for one minute, stirring often. Add carrots and fry for one minute.
• Add the tomatoes to the pot and cook for about 5 minutes, stirring often, or until the tomatoes cook down and the oil separates from the mixture.
• Add basil puree and stir to combine. Wait for the mixture to come to a simmer. Add salt to taste.
• Add the pasta to the pot so they're evenly spread out. Add the rest of the broth and raise the heat to high. Gently nudge the pasta with a wooden spoon around the edges of the pot. Be careful not to break the pasta. You just want to move the pasta around slightly in the sauce. Repeat this every 30 seconds or so until the pasta is pliable, which should take about 5 minutes. Gently stir to coat the pasta with the sauce. Add the chicken to the pot and stir to combine.
• If the pot has not come to a simmer yet, bring to a simmer. Make sure the pasta is mostly submerged in the liquid.
• After 5 minutes, uncover the pot and stir, making sure to scrape up any pasta that may have stuck to the bottom of the pot. Reduce the heat to medium-low and cover the pot again. After 5 minutes, uncover the pot and stir again.
• Continue to cook uncovered over medium-low heat until the pasta is cooked through and has soaked up the liquid, about 5 to 10 minutes.

BASIL CHICKEN AND PASTA

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

FILIPINO CHICKEN SOPAS

Steps:

• Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
• Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
• Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.