My appreciation and love affair for Ecuadorian and Peruvian cuisine developed slowly after I moved to NYC many years ago. My first two years in the state were full of surprises especially when it came to food, but my adaptation and fascination with these cuisines began then and continues today. This soup is inspired by my interaction with Ecuadorian and Peruvian soups as it is the chupe de camarones (Shrimp chupe soup) or seafood.
This version is made with chicken. This chicken chupe is all about building flavor, layers of flavor using the same approach that is given to a seafood chupe. Start by marinating the chicken for at least an hour; the chicken is then browned, vegetables and herbs are added and cooked until they develop their aroma. Water or stocks is added, rice and roots vegetables are incorporated until tender. To continue building the flavors, eggs, milk and cheese are added. The combinations of all these ingredients are keys elements to give this soup its richness and complexity. The end result is a delicious and satisfying soup and a meal that is perfect for this cold weather. Garnish with fresh herbs, cilantro, dill or mint. Enjoy.
- To marinate the chicken:
- 2 lbs. chicken thighs
- 6 garlic cloves, minced
- Kosher salt and fresh ground black pepper
- 1 bitter orange or lime
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 aji rocoto, chopped, deveined and seeded
- Fresh cilantro stems, thyme or fresh oregano
- Olive oil
- 1 tablespoon tomato paste
- To finish the soup:
- Chicken stock or water (about 6 to 8 cups)
- 2 carrots, diced in cubes
- 4 Yukon gold potatoes, diced in cubes
- ½ cup green peas or fava beans
- ½ cup of corn kernels
- ¼ cup white rice (washed)
- 4 organic eggs
- ½ cup heavy cream or evaporated milk
- 2 cups of queso fresco or blanco, diced
- Fresh herbs for garnishing: cilantro, dill or mint
Marinate the chicken thighs with the garlic, salt, black pepper and bitter orange or lime. Incorporate the chopped onions, celery, aji rocoto and the fresh herbs, cilantro, thyme or oregano.
Macerate for at least an hour. Start by heating the olive oil in a deep pot and add the chicken without the seasoning. Braised the chicken and then add all the marinate and the tomato paste.
Cook the chicken until it is almost tender and then incorporate the carrots, potatoes, green peas, corns and white rice. Cook for a few minutes and add the chicken stock or water.
Bring soup to a boil in high heat and them simmer until rice and vegetables are tender. Stir the pot occasionally. Spoon off any foam accumulated on top.
Pour egg in a ramekin and add to the soup one at the time. Let the eggs cook in the soup for about 5 minutes, add the cream and cook for 2-3 minutes more.
Taste and adjust salt if necessary. Turn pot off and add the cheese to the soup or add to individual soup bowl separately.
Garnish with cilantro, dill and mint or with your herbs of preference.
This post is also available in: Spanish