Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, amazonian dry chicken soup (sopa seca). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Milk makes this chicken sopas version rich and creamy. I am using evaporated milk for this recipe. Alternative ingredients for this type of milk includes fresh milk, powdered milk mixed This is a recipe for a chicken macaroni soup which I name Creamy Chicken Sopas.
Amazonian dry chicken soup (sopa seca) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Amazonian dry chicken soup (sopa seca) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have amazonian dry chicken soup (sopa seca) using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Amazonian dry chicken soup (sopa seca):
- Prepare 2 tbsp rapeseed oil
- Take 8 chicken thighs
- Take 1 large onion, finely chopped
- Make ready 6 garlic cloves, crushed or finely chopped
- Take 3 bell peppers, cut into thin strips
- Get 2 red chillis, seeds removed and finely chopped
- Take 6 tomatoes, chopped/ 1 can chopped tomatoes
- Prepare 2 tbsp red curry paste
- Get 500 g spaghetti
- Take 1 l chicken or vegetable stock
- Take A few sprigs of fresh coriander
- Take Chilli flakes (optional)
- Get Salt and pepper
Heat oil in a large skillet over medium heat. Sopa Seca de Fideo is dry noodle soup (not actually like your usual liquid soup or broth) that is very common in Central Mexico, and the process for making it is similar to the one for making Mexican red rice. I know some cooks that also roast the tomatoes, onion, and garlic, adding extra delicious flavor. Literally translated as dry soup, sopa seca is really not a soup at all.
Steps to make Amazonian dry chicken soup (sopa seca):
- Add 2 tbsp of oil to the wok, turn on the hob to a medium-high heat.
- Brown the chicken pieces on both sides, about five minutes, and season with salt and pepper before moving the pieces into a bowl using a slotted spoon.
- Lower the heat before adding the onion and garlic, frying for a few minutes until the onion has softened and appears translucent.
- Turn the heat up to medium, stir in the peppers, chillis and cook for two minutes.
- Add the tomatoes, curry paste and browned chicken pieces. Snap the spaghetti in half with your hands before adding to the wok, followed by the stock.
- Bring to the boil and stir things around to distribute the spaghetti and other ingredients.
- Simmer for 20-25 minutes, stirring occasionally. As the dish simmers, the pasta will absorb the stock and begin to dry out.
- Season to taste before garnishing with coriander and chilli flakes, if using, and serve immediately.
It is, in fact, a dish usually based on rice, vermicelli or dry tortilla strips combined with tomatoes, onions and garlic and cooked in a broth. It's assumed that the name comes from the fact that, although the mixture begins soupy. Sopa Seca translates to "dry soup" - which is an odd name for a dish, don't you think? It comes from the process of mixing a basic tomato soup with toasted pasta and allowing the noodles to absorb the liquid until the dish is dried out and the pasta is cooked. There aren't many ingredients in this recipe.
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