์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Caldo de Gallina Criolla
A hearty and flavorful soup made with free-range chicken (gallina criolla), vegetables, and herbs, often considered a restorative dish.
๐ง ์ฌ๋ฃ
- 1 whole Gallina Criolla (free-range chicken)(cut into serving pieces)
- 3 liters Water
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 bunch Cilantro(chopped)
- 1/2 bunch Parsley(chopped)
- 1 tbsp Achiote (annatto) paste or oil
- 4 medium Potatoes(peeled and quartered)
- 2 medium Carrots(peeled and sliced)
- 1/2 cup Peas
- 2 ears Corn on the cob(cut into sections)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot, sautรฉ the onion and garlic in a little oil until softened.
โฑ๏ธ 5 minutes - 2
Add the chicken pieces and achiote paste/oil. Brown the chicken on all sides.
- 3
Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
- 4
Add salt, pepper, and cumin. Reduce heat, cover, and simmer for about 1 hour, or until the chicken is tender.
- 5
Add the potatoes, carrots, and corn. Cook for another 20-25 minutes, or until vegetables are tender.
- 6
Stir in the peas and cook for 5 more minutes.
- 7
Just before serving, stir in most of the chopped cilantro and parsley. Reserve some for garnish.
- 8
Serve hot, garnished with fresh herbs.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a free-range chicken (gallina criolla) adds a richer flavor to the broth.
- โAdjust the amount of achiote for desired color.
- โFor a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other root vegetables like yuca or sweet potato.
- Include a bay leaf during simmering for added aroma.