Dry soup is a delicious traditional dish from southern Lima that combines the flavorful taste 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 originated as a variation of Italian lasagna, adapted to local tastes and resources. Do you ready to enjoy this exquisite recipe?
Dry Soup
Ingredients
1 kilogram of Chicken pieces
¾ Spaghetti
5 tablespoons of Oil
1 cup of Diced onion
2 tablespoons of Ground garlic
4 tablespoons of Ground ají panca
4 tablespoons of Blended ají mirasol
4 tablespoons of Blended parsley
4 tablespoons of Blended basil
1 cup of Grated carrot
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 sear them in hot oil.
Step 2 : Then remove and sauté the onion, garlic, and pepper in the same oil, add the chiles, and continue cooking for about 20 to 30 minutes.
Step 3 : Add the carrot, tomato, parsley, and basil, adding water to maintain moisture.
Step 4 : Next, add the chicken pieces, wine, and sugar, and transfer 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 over low heat until al dente.
Step 7 : Finally, serve and enjoy with family and friends.
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