Chupe De Pollo Con Chipolte Recipes

PERUVIAN CHICKEN CORN CHOWDER - CHUPE DE POLLO Y MAíZ

Steps:

• In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced red onion and 3 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
• Add two tablespoon of butter, a pound of bone-in chicken, sliced fresh corn, cilantro, and chicken broth. Bring to a boil and cook covered, on medium heat, 20-30 minutes.
• Transfer the chicken to a plate. Discard the skin and bones. Chop or shred the meat and return it to the pot. Add one can of sweet corn and the canning liquid. Stir in the cup of milk; simmer for 10 minutes.
• Season the soup with 1/2 tablespoon each salt and pepper. Toss in one cup of corn tortilla chips and stir to combine and soften the chips.
• Using an immersion blender, puree some of the soup to thicken to a chowder consistency (avoiding the fresh corn). Alternatively, ladle some of the soup into a food processor or standard blender, puree it, and return to the pot.
• Serve the chowder topped with some of the remaining chips and cilantro. Sprinkle with feta cheese and hot sauce if desired.

CHUPE DE POLLO CON CHIPOTLE

Steps:

• 1.Remove 1 chile and 1 tsp (or more) adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles; set chile and sauce aside separately. 2. Heat oil in large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks and set aside. 3. Remove pan from heat; let stand 5 minutes. Place 1/3 of broth mixture in blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat process in two more batches with remaining broth mixture. Return pureed broth mixture to pan. 4. Stir in potatoes and hominy; bring to s imeer over med head. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges.

CHUPE DE POLLO CON CHIPOLTE

Steps:

• - chop finely 1 chili from can - heat oil in dutch oven over medium heat. Add chopped chili, onion and next 6 ingredients (thru garlic). cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to medium-low and simmer until chicken is tender (about 30 minutes). Remove chicken and cool slightly. Shred chick with 2 forks, cover and keep warm. - Remove Dutch oven from heat, let stand 5 minutes. Remove broth from pot into blender and process until smooth (do in several batches). Put puree into bowl as blending. Return puree to pot. Stir in potatoes and hominy. Bring to a simmer over medium heat. Cook uncovered until potatoes are tender (about 20 minutes). Stir in chicken and cream; simmer 5 minutes. Remove from heat and stir in adobo sauce, tomato, cilantro and salt. - Serve with lime wedges