Sure, let’s dive into the tantalizing world of Crillo De Pollo! 🍲 This South American-inspired chicken and vegetable soup is a hearty delight, perfect for cozy lunches or satisfying snacks. With tender chicken, hearty potatoes, sweet corn, and flavorful herbs, every spoonful promises a burst of savory goodness that will leave your taste buds singing with joy. Let’s embark on this culinary journey together!
| Total Time | Prep Time | Cook Time |
|---|---|---|
| 1 hour 10 mins | 5 mins | 1 hour 5 mins |
Ingredients:
- 2 onions
- 3 1/2 chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 4 cloves garlic
- 1/2 tsp dried thyme leaves
- 2 bay leaves
- 8 russet potatoes
- 3 carrots
- 6 ears of corn
- 3 tbsp arrowroot
- 1/2 cup parsley
- 2 tbsp cilantro
- 2 cups chicken stock
- 3/4 cup heavy cream
- 1 egg yolk
Instructions:
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Preheat your oven to 400°F (200°C).
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Prepare your ingredients by peeling and chopping the onions, mincing the garlic, and slicing the carrots into rounds.
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Create layers in a large, deep baking dish by spreading half of the chopped onions at the bottom.
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Place the chicken breasts on top of the onions, and season generously with salt and pepper.
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Sprinkle the minced garlic, dried thyme leaves, and bay leaves over the chicken.
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Top with the remaining chopped onions and drizzle 1 cup of chicken stock over the dish.
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Roast the chicken uncovered in the preheated oven for about 30 minutes, or until the chicken turns golden brown around the edges.
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Once the chicken is roasted, remove it from the oven and transfer it to a 6-quart soup pot.
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Deglaze the roasting pan by adding some water or chicken stock, scraping up any flavorful browned bits, and then pour this liquid into the soup pot.
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Add the remaining chicken stock and the diced potatoes to the pot.
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Simmer the soup for 15 minutes, allowing the potatoes to soften slightly.
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Next, add the sliced carrots and the corn to the pot, and continue to simmer for an additional 25 minutes, or until all the vegetables are tender.
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Using a wide fork, roughly mash at least 4 of the “falling apart” potato chunks directly in the pot. This will help naturally thicken the soup and create a creamy texture.
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In a separate bowl, beat the egg yolk into the heavy cream until well combined.
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Gradually beat in 1/2 cup of the hot stock from the soup pot to temper the egg mixture.
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If you prefer a thicker soup, blend in the arrowroot with the cream mixture until smooth.
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Pour the cream mixture back into the soup pot, stirring continuously until the soup is thickened and well blended.
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Just before serving, sprinkle in the minced parsley and cilantro, adding a fresh burst of herbaceous flavor to the soup.
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Ladle the Crillo De Pollo into wide, deep soup bowls, making sure each serving contains a generous portion of chicken, potatoes, carrots, and corn.
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Serve piping hot and enjoy the comforting flavors of this South American-inspired delicacy! 🥣🌽🍗
With its creamy texture, hearty vegetables, and succulent chicken, this Crillo De Pollo recipe is sure to become a favorite in your kitchen. Whether you’re serving it as a satisfying lunch or a cozy weeknight meal, its rich flavors and comforting warmth will delight your senses and leave you craving more. So gather your ingredients, fire up the oven, and get ready to savor the deliciousness of this Argentinean classic!
