Sopa de pollo con calabaza este noche...Chicken soup with pumpkin...a fall favorite of mine. This is a full fat recipe Ive used for years and adapted to my tastes and its full of flavor. For anyone who wants to know how.. (See pics from start to finish) Youll need: Chicken thighs with the skin and bones A small pumpkin or squash Celery Onion Garlic Carrots Fresh Basil Barley 1 Habanero Chile Chicken stock What you do: Cut up all your veggies Brown the chicken thighs in a pan (no oil) needed Remove the thighs, keep ALL the pan drippings to add to the soup later... let cool then cut it up but keep the bones and skin too Depending how much you make...add bottled water to a large pot or do half stock. I use more stock. Add veggies Return the cut up chicken thighs, skin, pan drippings and bones to the pot...let simmer about 30 minutes to release all the flavor. Add the barley or rice. I also made a few flour dumplings (because Im addicted to them) You can keep bones in the pot or remove because the flavor has been steeped out already. Adjust seasoning...Voila...enjoy.
Posted on: Thu, 06 Nov 2014 00:24:02 +0000
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