Delicious peruvian meal that you can easily make at home.
The Peruvian Sopa Seca is a very delicious dish from Chincha, Ica. The name of the dish literally means “dry soup” which doesn’t sound very appetizing. However, the dish is actually a delicious one-pot pasta dish made with dry noodles, chicken, vegetables and spices.
- 2 pounds bone-in chicken breast
- 2 tablespoons oil
- 2 tablespoons finely diced onion
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon minced garlic
- 1/2 cup finely diced tomato (peeled and deseeded)
- 1/4 cup basil puree
- 1 tablespoon aji panca paste
- freshly ground black pepper
- 2 aji amarillo peppers (Julienned)
- 1 cup fresh butter beans
- 2 tablespoons minced parsley
- 500 grams linguini or spaghetti, broken in half
- 4 cups chicken broth
- In a medium saucepan, cover chicken with water and bring to a boil over high heat. Reduce heat to a simmer and cook over low heat for 20 minutes. Remove from heat, drain and reserve chicken.
- In a deep sauté pan, heat oil over medium high heat. Add onion, salt and sugar. Sauté until golden in color, about 5 minutes. To the onions, add tomato, basil puree, aji panca paste and black pepper.
- Sauté for 2 more minutes, stirring to combine.
- Add the aji amarillo peppers, butter beans and parsley to the mixture, stirring to coat. Add in dry noodles and broth, stirring gently to coat with sauce.
- Turn heat down to a low heat, cover, and simmer for 10 to 12 minutes or until broth has just been absorbed. Remove from heat.
- Optional: Serve with Carapulcra
Recipe | Peruvian Sopa Seca
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