We've been feeling guilty about missing a bunch of Weekend Wokking months, so we've decided we have to be "proactive." While we have an idea of what we'd like to submit for this edition of Weekend Wokking -- theme: onions -- we've also decided to make as many dishes with onions as possible and submit them, in case something "happens" and we don't get to make our original entry. The more, the merrier, right?
First up, this Peruvian chicken soup.
Funnily enough, this dish was Wandering Chopsticks' entry to the cilantro edition of Weekend Wokking! The moment I saw that nice verdant soup on her blog, I knew I wanted to eat it! We used her recipe and it turned out fantastic.
Besides a nice cilantro flavor, the soup definitely had an onion-y bent to it.
RECIPE: WANDERING CHOPSTICKS' Aguadito de Pollo
Wandering Chopsticks' recipe called for making a quick chicken broth, but since we already had some chicken broth on hand, we simply poached our chicken breasts in the broth.
Of course, this soup being for our household, we had to triple the recipe.
When they were cooked, I took the breasts out of the broth and shredded them.
magic green paste
Next, the magic that makes the soup. I puréed onions (we had very large onions), cilantro and garlic in the food processor. We also had some sorry-looking parsley in the refrigerator, so I threw those in as well.
The recipe called for raw rice, but since we had leftover cooked rice, that's what I used. I added the rice into the chicken broth, along with some diced potatoes. When the potatoes were cooked, the shredded chicken went back in. That's also when that magic green paste went into the pot.
We let it cook just for a little while, throwing in the peas and adjusting the seasoning. Then, for fun (actually, for photography purposes), we served the soup with some feta cheese.
In each spoonful, you have nice homey chicken, fresh-tasting cilantro (and parsley), comforting rice and potatoes, sweet peas, and very savory and aromatic onions.
What more can one person want?
FOR THE RECIPE, VISIT WANDERING CHOPSTICKS
Wandering Chopsticks' Aguadito de Pollo
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Pumpkin Congee w/ Pumpkin "Beignets" & Sesame-Roasted Pumpkin Seeds
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"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
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Lemon Chamomile Tiramisu
Strawberry Cilantro Salsa, on Grilled Flank Steak
Duck Enchiladas with Chipotle Peanut Salsa
Clear Oxtail Soup with Corn, Cabbage and Potatoes
Beijing Pickled Cabbage
Salsa Romesco ("Queen of the Catalan Sauces!")
Aguadito de Pollo (Peruvian Chicken Soup)
Bangus Belly à la Bistek (Milkfish Belly with Onions, Calamansi and Soy Sauce)
White Pork with Garlic Sauce, Two Ways (蒜泥白肉)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu (蕃茄雞蛋跟豆腐)
Steamed Fish and Tofu with Chinese Black Beans
Spinach and Cheese with Puff Pastry, Three Ways
We're submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient.
The host this month is Christine of Kits Chow.
If you would like to participate or to see the secret ingredient, check who's hosting next month.
Check out all Weekend Wokking Roundups.