Recipe #19: CHICKEN SOPAS
I have a tooth ache since last night. It's nice to know that we have chicken sopas (soup) for dinner. I know, I know, this is best served during the rainy or chilly seasons, but who cares? I want to enjoy a warm bowl (or two) of sopas despite the blistering weather lately. Besides, I can only chew on one side of my mouth, so this is the best option, or I starve to death. Enjoy the recipe.
INGREDIENTS:
- 2 pieces breast chicken
- 1 cup bony chicken parts (such as neck)
- 3-4 cups water
- salt and pepper
- 1 piece chicken bouillon cube
- 1 tbsp cooking oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 2 medium size onions, minced
- 3 pieces regular hot dogs or chorizo de bilbao, sliced
- 3 cups uncooked macaroni pasta (elbow or shell)
- 1 medium size carrot, cut into strips
- 1 small head cabbage, hard part removed, chopped into small pieces
- 1 medium can evaporated milk
PROCEDURE:
1. Place chicken, water, pepper, salt, and bouillon cube in a large saucepan. Bring to a boil. Reduce heat once boiling. Simmer for 30-45 minutes. Remove breast chicken and set aside. Simmer for another 30-45 minutes.
2. Allow the breast chicken to cool. Once ready, debone the chicken breast. Shread the meat using your fingers. Set aside.
3. In another large sauce pan in medium heat, melt butter in oil (do not burn). Sauté garlic and onion. Add the sausages and the chicken meat and cook for about 3 minutes while stirring constantly.
4. Remove the chicken bones from the broth. Pour the broth to the sausage mixture. Simmer until it boils.
5. Check if the water hasn't dried up, add more if needed. Add carrot and macaroni pasta. Cook until almost al dente.
6. Add cabbage. Simmer for another 5 minutes or until both the pasta and the vegetables are done.
7. Remove from heat. Pour some milk before serving.
8. Serve with toasted bread.
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