Peruvian dry soup with chicken, ají panca, carrots, vermicelli, and a touch of raisins and olives. A traditional recipe full of flavor.
A delicious Peruvian dry soup that combines the tenderness of chicken with the intensity of ají panca and the freshness of carrots.
The vermicelli are cooked in a broth full of flavors, with the sweetness of raisins and the salty touch of olives.
A unique and traditional combination of Peruvian cuisine that you must try.
Peruvian Dry Soup
Ingredients
1 kilogram of Gallina en presas
6 tablespoons of Aceite
1 cup of Cebolla picada
2 tablespoons of Ajos molidos
¾ cup of Ají panca molida
6 tablespoons of Perejil picado
¾ cup of Albahaca molida
2 cups of Zanahoria rallada
1 cup of Vino dulce
1 tablespoon of Azúcar
2 liters of Agua
1 kilogram of Tallarines
⅓ cup of Pasas negras
10 Aceitunas
1 pinch of Sal
1 pinch of Pimienta
1 pinch of Comino
Preparation
Step 1 : In a large pot, fry the chicken pieces in hot oil to sear them, then set aside.
Step 2 : In the same oil, sauté the onion, garlic, salt, pepper, cumin, and ají panca until golden.
Step 3 : Then, add the parsley, basil, and grated carrots.
Step 4 : Next, incorporate the reserved chicken, wine, sugar, and water, and cook for 50 minutes until the chicken is tender.
Step 5 : Once cooked, remove the chicken pieces and add the vermicelli, raisins, and olives to the broth.
Step 6 : Cook until the vermicelli are al dente.
Step 7 : Finally, serve the hot Peruvian dry soup and enjoy this traditional delicacy.
If you enjoyed this recipe, don't miss the next one!
Join the WhatsApp Channel to get it instantly
Subscribe via email to get the newsletter
