์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Pollo en Caldo de Leche
A comforting and creamy chicken soup made with milk, vegetables, and aromatic spices, a beloved Nicaraguan home-style dish.
๐ง ์ฌ๋ฃ
- 1 kg Chicken(cut into pieces)
- 1 liter Milk
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper(chopped)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 0.5 cup Cilantro(chopped)
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 cups Water
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chicken pieces and brown on all sides.
- 2
Add chopped onion, minced garlic, and chopped bell pepper to the pot. Sautรฉ until softened, about 5-7 minutes.
- 3
Pour in the water and bring to a simmer. Add diced carrots and potatoes. Season with salt and pepper.
- 4
Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
- 5
Reduce heat to low. Gradually stir in the milk, ensuring it doesn't boil rapidly to prevent curdling. Heat gently until warmed through.
- 6
Stir in the chopped cilantro just before serving. Adjust seasoning if needed.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can use chicken broth instead of water.
- โDon't boil the soup after adding milk; gentle simmering is key.
- โAdd other vegetables like green beans or corn if desired.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a bay leaf during simmering for extra aroma.
- A pinch of nutmeg can add a subtle warmth.