Bolivia - Chan'ka de Pollo
I was feeling a little under the weather most of last week, so I decided to research soups from countries I haven't done a dish for yet. Ultimately decided to make a chicken soup from Bolivia. The amazing thing about this soup is it requires so few ingredients but it truly packs a punch of flavor and can see myself making this on multiple occasions in the future.
This soup can be eaten as is or you can make a type of salsa sauce called llajua. Unfortunately, I found out about this salsa too late but I know it would’ve absolutely cleared my sinuses if I had tried it. But even despite that, this soup helped relieve my throat and made me feel really good. The broth is flavorful, the chicken is perfect. It's not a heavy or oily soup at all. And ultimately, it's up to you if you want to add any more ingredients than what is listed.
What's your goto soup for a cold or sickly day?
4 chicken drumsticks
4 golden potatoes (peeled)
½ cup peas
1 stalk green onion (julienned)
4 cups of water
Salt and pepper
Prepare the green onion by chopping the white part, and slicing the green part into 2-inch stalks. Take those stalks, and thinly slice them lengthwise to make matchsticks out of it. It's a bit time consuming, but the presentation is worth it. Save a few of the matchsticks for garnishing.
In a big pot on high heat, add the 4 cups of water. I'd recommend actually using 6-8 cups of water because some of the water will evaporate while cooking. Wait until the water comes to a boil, then add the chicken. Season with salt and pepper and add the white part of the green onion. Let it cook for 15 minutes.
Add the golden potatoes and let cook for about 15 minutes, or until the potatoes are cooked through.
Add most of the julienned green onion and all of the peas to the pot and turn off the stove. Let it sit, covered, for about 10 minutes. Serve in a bowl with one drumstick and one potato. Garnish with a piece or two of the green onion on top and enjoy!
Recipe adapted from Bolivian Cookbook.