Spanish Chicken-Potato Soup
It is a great and quick one pot dishes that can be a stand alone dinner or lunch choices or join a bigger party as one of the meals on the menu. I learned it from my Spanish friends when they were staying with me for few months. What you will need:
- 3-4 double chicken legs or 4 large chicken breast
- Pinch of salt, pepper and Italian seasoning
- 1 large onion
- 2 cloves of garlic
- 1 large tomato
- Table spoon of all purpose flour
- White wine (for cooking and drinking whilst you are cooking)
- 3 large carrots
- 3 large potatoes
- 1 cup of frozen peas
Step 1: prepare chicken
I love to use chicken on the bone, chopped into smaller pieces, but it is perfect for white meat as well. As you please. Add salt and pepper to the chicken and brown it on the pan with some oil and butter. When browned, reserve on a separate plate and use the same pan with oil and butter for the veg base.
Step 2: prepare the veg base
It's all about the base... I noticed that in Spanish cooking this step precedes most of the meal preparations! Onion, garlic, tomato, wine.
Step 3: add carrots, potatoes & peas
Add browned chicken to that base and cover with some water but do not cover fully. Let it cook for few minutes. Chop the carrots in circles about 0.5-1 cm wide. Chop potatoes in quarters - you will like to have a big chunk of it when you eat. Add it to cooking chicken with the base and cover with some more water to cover all vegetables. Simmer like this for about 30 min. Add green peas and cook for another 5-10 minutes.
Step 4: the magic touch - coriander & lemon
Lemon will go for anyone! As much or as little as you like. Coriander is a tricky one - apparently it is genetic: you either like it or not! You cannot learn to like coriander. I happen to love it, that distinctive flavor, combined with lemon - ah! When you have your soup (very thick!) on your plate, squeeze some fresh lemon and chop some coriander into it. Mix well and enjoy!
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