Dry soup is a delicious traditional dish from southern Lima that combines the tasty flavor of chicken with a special touch of wine, making it an ideal option to accompany lunches.
It is a traditional recipe from southern Lima with roots in Creole cuisine.
It is said to have emerged as a variation of the Italian lasagna, adapted to local tastes and resources. Are you ready to enjoy this exquisite recipe?
Dry Soup
Ingredients
1 kilogram of Gallina in portions
¾ Spaghetti
5 tablespoons of Oil
1 cup of Diced onion
2 tablespoons of Ground garlic
4 tablespoons of Panca chili paste
4 tablespoons of Mirasol chili pureed
4 tablespoons of Pureed parsley
4 tablespoons of Pureed basil
1 cup of Grated carrots
1 Chopped tomato or tomato sauce
½ cup of Sweet white wine
1 teaspoon of Sugar to taste
Olives, raisins, pepper, seasoning, and salt
Preparation
Step 1 : Season the chicken pieces to taste and seal in hot oil.
Step 2 : Then remove and in the same oil, sauté the onion, garlic, pepper, and add the chilis, continuing cooking for about 20 to 30 minutes.
Step 3 : Add the carrots, tomato, parsley, and basil, adding water to maintain moisture.
Step 4 : Subsequently, add the chicken pieces, wine, and sugar, transferring the preparation to a pressure cooker for about 20 minutes until the chicken is tender.
Step 5 : Once ready, remove the chicken pieces and add the spaghetti, raisins, and olives.
Step 6 : Add boiling water, covering the pasta, and cook on low heat until al dente.
Step 7 : Finally, serve to enjoy with family and friends.
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