Monday, October 5, 2009

chicken soup, with a twist...

simon was away for two days and i ate so poorly.
it seems that you force yourself to make good food for others a lot of the time...

friday night was hilarious.
i started by opening a bottle of prosecco that i was saving - it was corked.
then i cooked myself some shrimp and veggies with rice. the shrimp were horrible.
they smelled fine raw, but once i took a bite, oh dear. bad.
i still don't get it, i am an intense sniffer, also do so before taking a bite or cooking meat...
anyways, then i ate popcorn for dinner.

saturday, i had all the best intentions of doing the groceries and niet, didn't get to it.
ate take out. alone on the couch with my sad box of yummy-for-a-minute-remorse-a-few-minutes-later...

sunday. i was on a mission.
when i was at the butchers' and saw huge chicken thighs from saveurs des monts, i was inspired by Rachelle's post about chicken soup.
it was rainy and i wanted comfort.

i made a 'mexican inspired' chipotle chicken soup

soups are big in Mexico even though it is hot and humid during the day, maybe because of the slight chill in the evenings. i remember eating soup a lot when we visited. on every menu, they had a nice selection. my first bite of Mexico was a sopa de ajo, a garlic soup. i was sooooo tired and it was sooooo good.

then, i tasted the ultimate. it sounds so plain, so boring - but my first sip was so addictive that every time i saw it on a menu, i had to have it to compare: jugo de carne. yup, meat juice. don't ask me what it is, just enjoy. i find i am often that way when eating 'other cuisines', like in Chinatown. my parents had a good friend from Hong Kong and we ate a lot of surprises - i learned not to ask too many questions.

my chipotle chicken soup

1 huuuuuge chicken thigh, shedded
1 red onion, fine dice
2 chipotle in adobo, seeds removed, chopped
3 cloves garlic, chopped
4 baby carrots, sliced
1/2 yellow pepper, cubed
2 ears of corn,
1 can chopped tomatoes
1 litre chicken stock
3 small jalapenos, thinly sliced
1 green onion, sliced on the bias
1 bunch cilantro, chopped

cook the chicken thigh in the oven, remove the meat, shred with your fingers, set aside.
in a small stock pot, cook the red onions until slightly caramelized, add the shredded chicken. cook together to enhance the flavours. add the carrot, garlic and the chipotle. cook for a few minutes more. add the chicken stock and canned tomatoes. stew together for about 45 minutes on low heat, adjust seasoning with water, more stock, or tomato juice (i added water along the way). 15 minutes before serving, add the corn and yellow pepper. just before serving, add the cilantro, slices of jalapeno and green onion.

the sweetness of the corn, the bite of the jalapeno and the smokiness of the chipotle, perfect match! beans would have made a nice addition to the soup, maybe a bit of sour cream?

No comments:

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License