🧂 Ingredients
- 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
👨🍳 Instructions
- 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. Sauté 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.
💡 Pro Tips
- ✓For a richer flavor, you can use chicken broth instead of water.
- ✓Don't boil the soup after adding milk; gentle simmering is key.
- ✓Add other vegetables like green beans or corn if desired.
🔄 Variations
- Add a bay leaf during simmering for extra aroma.
- A pinch of nutmeg can add a subtle warmth.