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Colombian Chicken & Potato Soap Recipe
|Frying chicken||4 Pound, cut up|
|Regular strength chicken broth||49 1⁄2 Ounce (Homemade Or Purchased)|
|Russet potatoes||2 Large, cut into 1 inch chunks|
|Onions||2 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Thyme leaves||1⁄2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Red potatoes||1 Pound|
|Carrots||3 Large, cut into 1/4 inch thick slices|
|Ears of corn||3 , cut into 1 inch lengths|
|Chopped cilantro||1 Cup (16 tbs)|
|Green onions||1⁄2 Cup (8 tbs), thinly sliced (Including Tops)|
|Capers||1⁄3 Cup (5.33 tbs), drained|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7528 Calories from Fat 3767
% Daily Value*
Total Fat 424 g651.6%
Saturated Fat 145.3 g726.4%
Trans Fat 0 g
Cholesterol 1692.2 mg
Sodium 5752.7 mg239.7%
Total Carbohydrates 511 g170.2%
Dietary Fiber 85.7 g342.6%
Sugars 101.4 g
Protein 421 g841.1%
Vitamin A 873.7% Vitamin C 526%
Calcium 90.9% Iron 111.4%
*Based on a 2000 Calorie diet
Rinse chicken, pat dry, and place in an 8 to 10-quart pan; add broth, russet potatoes, chopped onions, garlic, thyme, and cumin.
Bring to a boil over high heat; then reduce heat, cover, and simmer for 20 minutes.
Cut thin-skinned potatoes into halves; add to pan with carrots and bay leaf.
Cover and continue to simmer until meat near thighbone is no longer pink when slashed (20 to 25 more minutes).
Skim and discard fat from broth.
Add corn; cover and simmer until corn is hot (about 5 more minutes).
Meanwhile, pit, peel, and quarter avocados.
Ladle broth, chicken, and vegetables into wide soup bowls.
Pass lime wedges to squeeze into soup; offer avocados, cilantro, green onions, capers, and cream to add to individual portions.
Eat with knife and fork.