Frugal Foodie Friday - Chupe de Pollo con Chipotle (Peruvian Chicken Chowder)

From the kitchen of One Perfect Bite...I first had this soup when we were in Peru and it was love at first bite. Unfortunately, I could find no one willing to share the recipe for this chowder with me, and it was not featured in any of the cookbooks I had purchased while in-country. I did search for a recipe once we were home, but most that I found were in Spanish, required metric conversion and called for ingredients that were not available in most areas of the United States. Translation and conversion could grudgingly be handled, but as there was no way to obtain the missing ingredients, I ended my search and the chowder became a pleasant memory. Several months ago, while searching for something completely unrelated, I found a workable version of the recipe in an old issue of Cooking Light magazine. It was not truly authentic, but it sounded delicious and I was willing to give it a try. It was a serendipitous find, and since that first trial, we've had the chowder several times and I must tell you that it is inching way into my list of favorite soups. It rained and rained and rained today, so I decided to beat back the gray with  lunch  bowls of this bright and sunny chowder. While I was gathering the ingredients for it, it dawned on me that its low cost  would make it  a perfect feature for Frugal Foodie Friday. The recipe is straightforward save for one direction that can be misleading. The ingredient list calls for  a can of  chipotle peppers in adobo sauce. Don't be alarmed. From that can you will need just one pepper and 1 teaspoon of the adobo sauce. The rest is saved for another day. For the record, an immersion blender can  be used to make short work of pureeing the chowder base, and boneless chicken thighs can be used in place of  breast meat. This makes a wonderful fall soup and I really hope you will give it a try. Here is how the chowder is made.

Chupe de Pollo con Chipotle Peruvian Chicken Chowder)...from the kitchen of One Perfect Bite courtesy of Cooking Light Magazine

Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1-1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Directions:
1) Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
2) Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm. Remove pan from heat; let stand 5 minutes.
3) Place one-third of broth mixture in a blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Asian-Style Rice Noodle Salad

Two Years Ago Today: Tricolor Pepper and Wild Rice Salad

Three Years Ago Today: Cauliflower Soup

Four Years Ago Today: Cucumber and Feta Dip

Lomo Saltado

From the kitchen of One Perfect Bite...Peru is an amazing country, and, its equally amazing cuisine, owes as much to immigrant traditions as it does to the ancients whose food is still made in villages clinging to the slopes of the Andean Cloud Forrest. Lomo Saltado is a steak and potato stir-fry that can be found throughout Peru. It's an Asian-inspired dish that's featured in the country's cafes and restaurants, and while it is a worker's favorite, it is also served repeatedly to tourists visiting the country. What makes the dish unusual, at least to the uninitiated, is the fact that it is served with both French fries and white rice. There are as many versions of the dish as there are cooks in the country's kitchens, and the one I'm featuring tonight, adds mine to that already crowded field. All versions of the dish use steak, French fries and peppers, but the peppers used in Peru are difficult to find outside that country. Rather than stress about it, I decided to use pickled jalapenos in their stead and had really good results. I also tried to recreate the first version of the dish I had while in Peru. The boat that was used for the Amazon portion of our trip had a fantastic old-school chef who created wondrous meals in a closet-sized kitchen. His Lomo Saltado had more sauce than versions we would later try, but it was by far and away the best version we had while in-country. That additional sauce made more sense with the rice, though I was never able to find out why both potatoes and rice were used in construction of the dish. Peruvian chefs are very protective of their recipes, so it is very important to watch what is being done in their kitchens. My eagle eyes did, however, pick up a trick from him that I'd like to share with you. He used frozen fries. He felt that last minute deep frying made the dish unnecessarily complicated, so he baked frozen fries while the other elements of the dish came together. He also tossed the French fries with the rest of the dish. Peruvian cooks never use white or yellow onions, and, more often than not, they soak the red onions they do use in several changes of ice water before they are added to the ingredient mix. This is an interesting dish, and, if you have never tasted it, I do hope you will give it a try. If you are familiar with Lomo Saltado, I hope you'll give my version of the recipe a trial run. Here's how it is made.

Lomo Saltado...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup + 1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced garlic
1 pound flatiron, sirloin or tenderloin steak, cut crosswise in 4 x 1/4-inch thick slices
1 large red onion halved and cut crosswise into 1/2-inch slices
8 ounces frozen French Fries (i.e. Ore Ida Extra Crisp Fast Food Fries)
1/4 cup pickled sliced jalapenos
1 large ripe tomato, cut in 1/2-inch cubes
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1/4 cup cilantro
Salt and pepper
2 cups cooked white rice

Directions:
1) Combine 1/4 cup olive oil, cumin, coriander, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bow. Add beef and toss to coat. Let sit for 30 minutes.salt and pepper
2) Place onions in another bowl and cover with ice cold water. Let sit for 30 minutes changing water 2 more times.
3) Preheat oven to 450 degrees F. Place a single layer of frozen fries in an 11 x 17-inch baking pan. Set aside.
4) When ready to proceed, place French fries in the oven and bake for 10 to 12 minutes, or until crisp. Remove from oven and set aside.
5) Meanwhile, set a large saute pan over high heat. When pan is hot, add beef and marinade to pan. Stir-fry for 3 to 4 minutes. Remove from pan.
6) Add reserved 1 tablespoon oil to pan. When it shimmers, add onions and stir fry until wilted but still crisp, about 2 minutes. Stir in tomatoes and jalapenos and cook for 2 minutes longer. Return beef to pan and toss well. Stir in soy sauce and vinegar and cook for 2 minutes longer. Fold in cilantro and season to taste with salt and pepper. Serve over French Fries and rice. Serve piping hot. Yield: 4 servings.

One Year Ago Today: Carrot and Red Lentil Soup with Asian Spices

Two Years Ago Today: Parmesan Tortilla Crisps

Three Years Ago Today: Sweetheart Shortbread

Andean-Style Corn and Quinoa Chowder

From the kitchen of One Perfect Bite...This is a riff, actually more like a personal attempt to duplicate a corn chowder we had in Peru. Unfortunately, the chefs and cooks who fed us so well while we were traveling, were reluctant to share their recipes, and that makes it difficult to come up with truly classic dishes to share with you. The recipe for the soup I'm featuring tonight is based on powers of observation, osmosis and taste memory. It's close to what I remember, save for the fact that the quinoa used in my version of the soup is pureed. Now, I don't want to be nasty about this, but someone near and dear to me dislikes the texture of quinoa, so I had to work around that peccadillo while still providing a flavorful and nutritious soup. Quinoa is an important source of protein in Peru and it, along with potatoes and corn, is used extensively by cooks in the Andes. The grain-like crop, actually a fruit, grows easily on the high, cool slopes of the mountains where it is called the "Mother Grain", and it serves as the base ingredient for many soups and stews made by the villagers. The flake form of the grain looks a bit like oatmeal and it is made by squeezing the grains into flakes. It cooks quickly and can be used as a thickener that also provides some protein. It took a couple of tries, but I finally came up with the recipe you see below. I liked the soup well enough to share with guests on Thanksgiving Day. They enjoyed it and I think you will too. Here's the recipe.

Andean-Style Corn and Quinoa Chowder...from the kitchen of One Perfect Bite

Ingredients:
1/3 cup flaked quinoa
2 cups water, divided use
2 tablespoons butter
1-1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1 teaspoon minced garlic
1/2 teaspoon powdered cumin
2 to 3 teaspoons aji chile powder or sweet Hungarian paprika
1/4 teaspoon thyme
1 teaspoon salt + salt to taste
1/2 teaspoon freshly ground black pepper + pepper to taste
4 cups corn kernels, thawed if frozen, divided use
3 cups reduced sodium chicken or vegetable broth
Salt and pepper to taste
1 cup cream

Directions:
1) Bring 1 cup of water to a boil in a small saucepan. Stir in quinoa flakes and cook, stirring, for 1 minute. Remove pan from heat and let sit for 5 minutes.
2) Melt butter in a 3 to 4-quart saucepan. Add onions, celery and bell pepper and saute until softened, about 5 minutes. Add garlic and cook until fragrant. Stir in cumin, chili powder, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and cook 1 minute longer.
3) Scrape quinoa into a blender jar. Add 3 cups of corn and 1 cup of water and puree. Add more water if necessary to achieve a thick but smooth consistency.
3) Transfer quinoa to pan containing vegetables. Add chicken broth and stir to combine. Bring mixture to a boil, reduce heat and simmer for 10 to 15 minutes. Add reserved 1 cup of corn and cream and simmer for 5 minutes longer. Add salt and pepper to taste. Serve hot. Yield: 6 servings.

One Year Ago Today: Turkish Red Lentil Soup 

Two Years Ago Today: Stuffed Mushrooms

Three Years Ago Today: Piperada Bocadillo - Basque Egg and Pepper Sandwich

Alfajores - Peruvian Sandwich Cookies

From the kitchen of One Perfect Bite...Alfajores are shortbread sandwich cookies that are held together with a spoonful of dulce de leche, a thick, milk-based caramel sauce. They are much loved in Spain and South America, but nowhere are they more popular than in Peru where they can be found in lowland coastal cities as well as those in the heights of the Andes. No collection of Peruvian recipes would be complete without them. I never dreamed that I'd have a problem making these cookies. As it turned out, it took three attempts to make shortbread cutouts that would not crumble when the cookies were filled. Fortunately, I found a workable recipe for alfajores on A Taste of Peru. The recipe was developed by Penelope Alzamora and it included directions for making the dulce de leche that's used to sandwich the cookies together. I'm passing her instructions on for you those of you who want to make the cookies completely from scratch. I cheat a bit these days and use commercially prepared dulce de leche. Years ago, I slowly simmered cans of sweetened condensed to make it, but, do to fear of exploding cans, that method is no longer approved and I would feel uncomfortable recommending it to you. I think you will enjoy the alfajores. The shortbread is barely sweet and almost bland, but the dulce de leche perks everything up and adds the sweetness you've come to expect in a cookie. Here's how they are made.

Alfajores...from the kitchen of One Perfect Bite courtesy of A Taste of Peru

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioner’ sugar, plus more for sifting
2 large egg yolks
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour, or more if needed
1 teaspoon baking powder
1 cup dulce de leche
Dulce de Leche
4 cups of milk
2 cups of sugar
1 vanilla bean or 1 teaspoon pure vanilla extract
pinch of cinnamon
1/4 teaspoon baking soda

Directions:
1) To make dulce de leche:  In a heavy 4-quart saucepan mix together  milk, sugar, vanilla bean (if using), and baking soda and bring to a boil over medium heat. Reduce  heat to low and simmer, stirring occasionally with a wooden spoon to prevent sticking. As it begins to thicken, stir constantly and cook until caramel-colored and so  thick  that you can see  bottom of  pan as you stir; this will take about 1 hour. If using vanilla extract, add it at this point. Remove from heat and let cool. Cover and refrigerate.
2) To make alfajores:  In a large mixing bowl, cream  butter and confectioners sugar together until smooth. Beat in  egg yolks. Add  zest and vanilla extract and mix well. Sift  flour and baking powder, then mix into  butter mixture to make a dough that is soft but not runny. If it is too soft, add some more flour. If it is too stiff add water by spoonfuls until soft dough is formed. Turn into a bowl, cover with plastic wrap, and refrigerate for 30 minutes.Preheat oven to 350 degrees F. Grease a large cookie sheet. On a lightly floured work surface, roll  dough out to 1/8 inch thick and cut into 1-1/2-inch rounds. Place on  prepared cookie sheet and bake until set, about 10 minutes; the cookies should not color at all.  Transfer cookies to wire racks to cool. Spread one cookie with dulce de leche and press a second cookie on top.  Sift confectioners' sugar over top.  If desired, spread dulce de leche around  sides of  cookie and roll in  grated coconut, chopped chocolate or nuts. Repeat with remaining cookies and dulce de leche. Yield: 24 alfahores.

One Year Ago Today: Peanut Butter Gooey Butter Cake

Two Years Ago Today: Aloo Matar Rasedaa - Curried Peas and Potatoes

Three Years Ago Today: Pfeffernusse

Grilled Peruvian Chicken with Chili and Walnut Sauce

From the kitchen of One Perfect Bite...While it may seem a bit strange to see soy sauce used as an ingredient in a Peruvian recipe, Peru has been home to large numbers of Japanese expatriates since the late 1800s. Over the years, Asian flavors and ingredients have co-mingled with those of Peru and Europe, and the fusion has created one of the most diverse cuisines in the world. This grilled chicken entree is simple to prepare, but, with an assist from a soy marinade and an unusual sauce, it packs an enormous, though heatless, flavor punch. A long marination is not necessary and the chicken can be on the table in less than an hour. While the recipe suggests the use of an outdoor grill, I prefer to use a griddle pan and cook the chicken in my kitchen. There is a large grill sitting just outside my kitchen door, but I can't bring myself to fire it up when I'm only cooking for the two of us. I heat my grill pan, which is a ridged cast iron affair, until it is blazing hot and then effectively pretend it is an outdoor grill. The chicken cooks about 6 minutes per side and if you want grill marks, don't fiddle with it while it is in the pan. I keep my fingers crossed when I grill indoors. My fire alarms are so sensitive that I should donate them to the government to use as an early warning system at facilities housing our nuclear arsenal. Evil doers would be stopped dead in their tracks. The sauce, which is thickened with a bread crumb panade, is interesting and it comes together quickly as well. This is a really nice recipe, though I prefer it with the aji verde sauce that you can find here. I serve this with the tomato rice we made earlier in the week. I suspect those of you who try this recipe will like it. Here's how the grilled chicken and its sauce is made.

Grilled Peruvian Chicken with Chili and Walnut Sauce...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

Ingredients:
Marinade
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
4 boneless, skinless chicken breast halves, trimmed (6-8 oz each)
Sauce
1/2 cup fresh bread crumbs
1/4 cup milk
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon annatto powder or paprika
1/2 cup low-sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese
1 tablespoon ground walnuts
1/4 cup chopped walnuts
2 tablespoons chopped fresh cilantro

Directions:
1) To make marinade: Combine soy sauce, lime juice, cumin, oil, oregano, and chili powder in a large bowl or plastic bag. Add chicken. Marinate in refrigerator while preparing sauce.
2) To make sauce. Soak bread crumbs in milk in a bowl. Heat olive oil in a saute pan. Add onion and garlic to pan and saute for 3 minutes. Stir in cumin, chili powder, and annatto and saute for 30 seconds longer. Add broth and bread crumbs and bring to a boil. Remove pan from heat. Stir in lime juice, Parmesan, and 1 ground walnuts. Keep mixture warm.
4) Remove chicken from marinade. Discard marinade. Grill chicken covered, over direct heat, 6 minutes on each side or until chicken reaches 160 degrees. Serve chicken with rice and sauce, garnishing with walnuts and cilantro. Yield: 4 servings.

One Year Ago Today: Creamy Corn Casserole

Two Years Ago Today: Mushroom Galette

Three Years Ago Today: Apple Slice

Peruvian Chicken with Green Sauce

From the kitchen of One Perfect Bite...Despite his surgery, the Silver Fox is back in fine fettle and it will not be necessary for us to scrap plans to travel through South America in the fall. Most of our time will be spent in Peru and I am embarrassed to admit that I know next to nothing about the food of the region. I've started to research the cuisine and I am in rudimentary stages of testing recipes that I think are typical of the area. I did a soup several weeks ago that we really enjoyed and I've been collecting recipes ever since. While it is usually spit roasted, the Peruvian chicken featured in this post is a classic entree. I first saw it on Foodspotting. It is a popular dish and always on the menu of Pio Pio, a chain of Peruvian restaurants in the New York area. Unfortunately, I was unable to get a copy of the recipe they use to prepare the chicken. I did, however, find one on Sara Moulton's website and I must tell you I'm thrilled with the results. This dish is about as easy as they come and you'll have no problems with it, if you make sure the chicken is dry when you put it into the oven to roast and you make no attempt to baste it.  The end result is a wonderfully flavored chicken that has glorious color and skin so crisp it crunches when you bite into it. The green sauce, aji verde, is a must. It has some heat, but I can't imagine this dish without it. I would suggest you substitute 1 large sliced jalapeno for the serrano chile called for in the original recipe. It will tame the dragon's fire the serranos might cause. The ease with which the chicken and sauce come together, guarantees this healthy entree a spot in my recipe rotation. Please try this one. I promise you won't be sorry. Here, thanks to Sara Moulton, is the recipe. Enjoy!

Peruvian Chicken with Green Sauce...from the kitchen of One Perfect Bite courtesy of Sara Moulton

Ingredients:
3/4 cup fresh cilantro leaves
1/2 cup soy sauce (low sodium, if you prefer)
3 tablespoons distilled white vinegar
1-1/2 tablespoons vegetable oil
1 tablespoon ground cumin
1-1/2 teaspoons hot paprika
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper
6 cloves garlic
8 small bone-in chicken thighs with skin (about 3 pounds)
Green Sauce (recipe follows below)

Directions:
1. Combine the cilantro, soy sauce, vinegar, vegetable oil, cumin, paprika, oregano, and the desired amount of cayenne in a blender; press in the garlic (about 2 tablespoons) and puree for the marinade. Combine the marinade and the chicken in a resealable plastic bag and set aside at room temperature for 30 minutes, turning the bag once.
2. Place an oven rack on the top shelf of the oven and preheat the oven to 450°F. Drain the chicken, discarding the marinade, and pat the chicken dry. Arrange the chicken on a rack in a shallow roasting pan. Roast for 20 to 30 minutes, or until crispy and cooked through. Let rest for 10 minutes before serving. Top each portion with green sauce. Yield: 4 to 5 servings.

Green Sauce: Combine 3 large scallions, trimmed and halved, 1/4 cup sliced Serrano chile with seeds and ribs (I suggest substituting 1 large jalapeno for the Serrano chiles), 1 tablespoon fresh lemon juice, 2 oz crumbled goat cheese (1/2 cup), 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup half-and-half in a blender and puree until smooth.

One Year Ago Today: Blueberry and Sour Cream Tart

Two Years Ago Today: Rice and Red Lentil Pilaf - Kichiri

Peruvian Beef and Potato Soup

From the kitchen of One Perfect Bite...Argh! I linked to my photo editor this morning only to find everything, and I mean everything, has changed. Now I know long term I'll come to grips with this, but these changes are coming right on the heels of those made in blogger and with so little breathing room between upgrades I'm no longer sure if I'm right or left brained. As my vocabulary expands and becomes more colorful, I'm ever mindful that "those whom the gods would destroy they first make mad." That's mad as in angry, not as in insane. While I was able to load my photos, the rest of the process remains a (ladylike) crap shoot, so we'll have to see what transpires. Argh!

I've begun to collect and test recipes for Peruvian food and I was surprise by the importance the potato plays in Peruvian cuisine. As I did my research, I learned that the potato is native to Peru and was first cultivated in the upper climes of the Andes mountains. It was the mainstay of the Incan diet and when the Spaniards took samples back to Europe in the 16th century, it became a universal foodstuff. According to legend, the first thing the gods taught the founders of the Incan empire was how to sow potatoes. Those potatoes would become known as the fruit of the Andes and be revered as icons by some indigenous tribes.

I was delighted when I came across this soup on the Whole Foods Market website. It seemed fast and easy and, more importantly, sounded delicious. It did not disappoint. It is one of those soups that can bridge the seasons and it can be table ready in less than an hour. It's substantial enough to be filling and mild enough that there's a chance, a chance mind you, that the children will eat it. I do hope you will try it. Here's the recipe.

Peruvian Beef and Potato Soup...from the kitchen of One Perfect Bite courtesy of Whole Food Markets

Ingredients:
1 pound ground beef
1 yellow onion, chopped
1 red bell pepper, cored, seeded and chopped
2 cloves garlic, finely chopped
3-1/2 cups low-sodium beef broth
1 cup water
2 medium yukon gold potatoes, peeled and finely chopped
1 tablespoon ground cumin
1 bay leaf
1/4 pound dried capellini (angel's hair) pasta
Salt and pepper to taste

Directions:
1)  Cook beef in a large pot over medium heat until browned and cooked through. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat.
2)  Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add broth, water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes.
3)  Add pasta and simmer until al dente, about 5 minutes. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve. Yield: 4 servings.

One Year Ago Today: Homemade Honey Dijon Mustard

Two Years Ago Today: Lime and Coconut Chicken

Three Years Ago Today: Thai Fresh Pea Soup with Green Curry