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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a delicious hearty, almost stew-like chicken chowder. Perfect for a cold and/or rainy day. Ingredients:
2 1/2 to 3 lb. chicken |
2 celery stalks |
1 large carrot, diced |
1 leek, cut in 3-inch pieces |
oregano |
salt & pepper to taste |
1 bay leaf |
1/4 cup chopped parsley |
6 to 8 bread slices |
2 garlic cloves, crushed |
2 medium onions, chopped |
2 tablespoons fresh aji paste |
1 large tomato, peeled, seeded and chopped |
oil |
9 oz (1/2 lb) fresh feta cheese, diced |
3 medium potatoes, peeled and diced |
2 cups milk |
Directions:
1. To prepare stock place chicken pieces in a large pan and cover with water.
2. Add carrot, celery, leek, oregano, salt, pepper, bay leaf and parsley sprig.
3. Bring to a boil, reduce heat and simmer for approximately 1 hour.
4. When cooked, remove chicken bones and cut meat in pieces.
5. Discard all vegetables and save stock.
6. In a separate bowl, soak bread slices in milk combined with stock (about 1/2 cup of each). Blend or process. Add more stock if necessary to blend.
7. Sauté onion, add garlic, blended aji and tomato in a pan.
8. Season to taste.
9. Add the processed bread.
10. Stir until thickened.
11. Add 5 cups of chicken stock and bring to a boil for 20 minutes.
12. Add potatoes, and cheese.
13. Boil for 15 minutes more until potatoes are cooked.
14. Finally add milk and chicken meat and stir.
15. Serve in soup dishes and garnish with chopped parsley.
16. *you may add 1/2 tsp. of turmeric for color if you wish.
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