Ingredients for servings:

oxtail

1 Pound

Beef ribs or bones

corn

6

Whole ears of corns

salt

1 Teaspoon

Salt

pepper

¼ Teaspoon

Pepper

chicken briest

4

Whole chicken breasts, with excess fat and skin removed

oneion

2

Whole green onions*

cilantro

¼ Bunch

Cilantro

potatos

36

Small white potatoes, peeled and sliced

potatos

24

Medium yellow potatoes or Yukon Gold, peeled and sliced

red_potato

18

Small red potatoes, peeled and sliced

guasca

2 Cups

Julienned guascas* (stems removed)

caper

1 Cup

Capers, for serving

cream

1 Cup

Heavy cream, for serving

  1. 1 pound beef ribs or bones

  2. 6 whole ears of corns

  3. 1 teaspoon salt

  4. ¼ teaspoon pepper

  5. 4 whole chicken breasts, with excess fat and skin removed

  6. 2 whole green onions*

  7. ¼ bunch cilantro

  8. 1 tablespoon salt

  9. 36 small white potatoes, peeled and sliced

  10. 24 medium yellow potatoes or Yukon Gold, peeled and sliced

  11. 18 small red potatoes, peeled and sliced

  12. 2 cups julienned guascas* (stems removed)

  13. 1 cup capers, for serving

  14. 1 cup heavy cream, for serving


Instructions:

  1. In a medium stockpot or pressure cooker, place the beef, corn, teaspoon of salt and pepper. Add 4 cups of water. Simmer for 1½ hours, or cook under pressure for 20 minutes. Remove the beef and corn and set aside. Reserve the stock for later use.

    chicken potato soup
  2. In a separate large stockpot, place 10 cups of water, the chicken breasts, green onions, cilantro, and tablespoon of salt. Cover, bring to a boil over medium heat, and simmer for 20 minutes.

    chicken potato soup1
  3. Uncover, remove and set aside the chicken breasts, and discard the green onions and cilantro. Add the white potatoes and the reserved beef stock, and simmer for 1 hour.

    chicken potato soup2

    chicken potato soup3
  4. Add the rest of the potatoes and the guascas, and simmer, uncovered, for 30 minutes more. Season with more salt and pepper and serve with the chicken and corn (cut in half).

    chicken potato soup4
  5. Serve with the capers and cream on the side.

    chicken potato soup5





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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