Peruvian Chicken Basil Pasta Sopa Seca Recipes

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

Steps:

• Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
• Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
• Divide the pasta between two bowls and garnish with the cilantro and cheese.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese. Per serving: Calories 420; Fat 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g

Steps:

• Add all of the basil leaves and 1 cup of chicken stock to a blender. Puree until smooth. Set aside.
• In a medium bowl, combine chicken with ground cumin and salt and pepper to taste. Set aside.
• In a large pot, heat vegetable oil over medium heat. Add annatto seeds and fry for about 6 minutes, stirring often. When the oil is dark orange and the seeds lose their red color, remove pot from the heat. Strain the oil to remove the seeds. Add the strained annatto oil back into the pot. Place the pot back on the burner over medium-high heat.
• Add the chicken, browning on all sides, then transfer to a clean bowl and set aside.
• Reduce heat to medium. Add onions and fry until softened. Make sure to scrape up the browned bits from the bottom of the pan. When the onions have softened, add the garlic and fry for one minute, stirring constantly. Add ají panca paste (if using) and stir to combine with the garlic and onions. Fry for one minute, stirring often. Add carrots and fry for one minute.
• Add the tomatoes to the pot and cook for about 5 minutes, stirring often, or until the tomatoes cook down and the oil separates from the mixture.
• Add basil puree and stir to combine. Wait for the mixture to come to a simmer. Add salt to taste. (You'll want this a little on the saltier side since you'll be adding pasta to this.)
• Add the pasta to the pot so they're evenly spread out. Add the rest of the broth and raise the heat to high. Gently nudge the pasta with a wooden spoon around the edges of the pot. Be careful not to break the pasta. You just want to move the pasta around slightly in the sauce. Repeat this every 30 seconds or so until the pasta is pliable, which should take about 5 minutes. Gently stir to coat the pasta with the sauce. Add the chicken to the pot and stir to combine.
• If the pot has not come to a simmer yet, bring to a simmer. Make sure the pasta is mostly submerged in the liquid.
• After 5 minutes, uncover the pot and stir, making sure to scrape up any pasta that may have stuck to the bottom of the pot. Reduce the heat to medium-low and cover the pot again. After 5 minutes, uncover the pot and stir again.
• Continue to cook uncovered over medium-low heat until the pasta is cooked through and has soaked up the liquid, about 5 to 10 minutes. You can opt to have a wetter sopa seca or a dryer sopa seca. It's a matter of personal preference, and one way is not considered more authentic than the other. When the sopa seca has reached the desired consistency, remove from the heat and stir in the parsley. Garnish with the optional avocado cubes.