Sopa Seca

🛒 Ingredients

• Boneless, skinless chicken thighs 125 g · 206 kcal
• Fideos (thin spaghetti or angel hair pasta) 75 g · 270 kcal
• Red onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Aji Panca paste 8 g · 8 kcal
• Aji Amarillo paste 4 g · 4 kcal
• Tomatoes (blended) 75 g · 14 kcal
• Chicken broth 175 g · 9 kcal
• Vegetable oil 11 g · 101 kcal
• Fresh basil leaves 5 g · 1 kcal
• Fresh parsley leaves 3 g · 1 kcal
• Dried oregano 1 g · 1 kcal

👨‍🍳 Instructions

1. Dice chicken thighs into bite-sized pieces; season generously with salt and black pepper.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the seasoned chicken until golden brown on all sides; remove chicken and set aside.
3. In the same pot, add more oil if needed. Sauté chopped red onion until softened, then add minced garlic and cook for another minute until fragrant.
4. Stir in aji panca paste and aji amarillo paste, cooking for 2-3 minutes. Add dried oregano, chopped fresh basil, and parsley, cooking briefly until fragrant.
5. Pour in the blended tomatoes and chicken broth. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
6. Add the seared chicken back into the pot. Stir in the fideos, ensuring they are submerged in the liquid.
7. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
8. Remove from heat and let it rest, covered, for 5 minutes. Garnish with fresh herbs if desired and serve hot.