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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. STOCK: | 2. Combine all the ingredients for the stock in a large soup pot and cover with cold water. | 3. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender. | 4. Add water, as necessary, to keep the stock ingredients covered. | 5. Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot. | 6. SOUP: | 7. Remove the chicken from the bones and shred into small pieces; set aside. | 8. Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender. | 9. While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork. | 10. SALSA: | 11. Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well. | 12. Season, to taste, with salt just before serving. | 13. ASSEMBLY: | 14. When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine. | 15. Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving. | 16. Serve garnished with a spoonful of the salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1	skinless	cut	-	-	-	-
chicken breast	1	skinless	cut skinless	-	-	-	-
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
carrot	2		cut	50.02	11.6876	1.1346	0.2928
celery rib	1		cut	-	-	-	-
bay leaf	1			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cilantro	1/2	bunch		0.46	0.0734	0.0426	0.0104
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	3		peeled chopped	50.02	11.6876	1.1346	0.2928
celery rib	1		chopped	-	-	-	-
baking potato	2		peeled cut	-	-	-	-
lime juice	1		bottled bottled	3.7812	1.2735	0.0635	0.0106
garlic clove	2		minced	13.41	2.9754	0.5724	0.045
cilantro	1/2	bunch	chopped	0.46	0.0734	0.0426	0.0104
scallion	2		chopped	64.0	14.68	3.66	0.38
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cumin	2	pinches	ground	0.9844	0.1161	0.0468	0.0585
red pepper flake			crushed	-	-	-	-
saffron thread	1	saffron		-	-	-	-
tomato	1		ripe halved seeded chopped	41.86	9.282	2.184	0.364
scallion	1		chopped	64.0	14.68	3.66	0.38
garlic clove	1	teaspoon	crushed mashed	-	-	-	-
lime juice	1/2		bottled bottled	3.7812	1.2735	0.0635	0.0106
jalapeno pepper	1		seeded minced used	1.6312	0.3656	0.0512	0.0208
cilantro leaf	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.