Peruvian dry soup with chicken, ají panca, carrot, noodles, 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 noodles 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 can't miss.
Peruvian Dry Soup
Ingredients
1 kilogram of Chicken pieces
6 tablespoons of Oil
1 cup of Chopped onion
2 tablespoons of Ground garlic
¾ cup of Ground ají panca
6 tablespoons of Chopped parsley
¾ cup of Ground basil
2 cups of Grated carrot
1 cup of Sweet wine
1 tablespoon of Sugar
2 liters of Water
1 kilogram of Noodles
⅓ cup of Black raisins
10 Olives
1 pinch of Salt
1 pinch of Pepper
1 pinch of Cumin
Preparation
Step 1 : In a large pot, fry the chicken pieces in hot oil to seal 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 carrot.
Step 4 : Next, add the reserved chicken, wine, sugar, and water, and cook for 50 minutes until the chicken is tender.
Step 5 : Once ready, remove the chicken pieces and add the noodles, raisins, and olives to the broth.
Step 6 : Cook until the noodles are al dente.
Step 7 : Finally, serve the Peruvian dry soup hot and enjoy this traditional delight.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
