This attractive rooster soup is a riff on a Peruvian recipe referred to as aguadito de pollo, however I’ve taken a fast detour through Mexico with the addition of kidney beans. In case you are in want of some filling, sustaining protein that is the wholesome (and low-calorie) solution to go. Pair with a slice of wholegrain bread (50g slice = 125 energy).
Timings
Prep time: 10 minutes
Cook dinner time: 25 minutes
Serves
2
Energy per serving
311
Elements
- 1 small onion, peeled and roughly chopped
- 1 garlic clove, peeled and roughly chopped
- 1 giant inexperienced chilli, deseeded and roughly chopped
- 30g coriander, leaves and stalks, roughly chopped
- Juice of 1 lime
- 1 tbsp extra-virgin olive oil
- 40g quinoa, rinsed
- 500ml rooster inventory from a dice
- 150g pre-cooked rooster breast, shredded
- 1 x small (130g drained weight) tin crimson kidney beans, drained and rinsed
Technique
- Place the onion, garlic, chilli, coriander and lime juice in a meals processor and blitz to a salsa-like consistency.
- Place a big saucepan on a medium warmth and add the oil.
- Add the contents of the meals processor to the pan and gently sauté for about 2 minutes.
- Add the quinoa and inventory, convey to a close to boil, then flip down the warmth and simmer for quarter-hour.
- Now add the shredded rooster and beans, combine properly, style and season with salt and pepper accordingly.
- Simmer for an extra 5 minutes or so and serve.