RCI-MT.004.0308.001

Crillo de Pollo

This chicken and vegetable soup is an Argentinean classic. It is as thick as a stew and as creamy as a bisque.

Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Season the chicken breast pieces with salt and pepper on all sides.
2
Heat a large pot or Dutch oven over medium-high heat and add the chicken pieces to sear them until golden brown on both sides, about 6–8 minutes total. Remove and set aside.
3
In the same pot, add the coarsely chopped onions and cook until softened and beginning to brown, about 4 minutes, stirring occasionally.
4
Add the minced garlic and crushed thyme leaves, stirring constantly for about 1 minute until fragrant.
5
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and return the seared chicken to the pot along with the bay leaves.
1 minutes
6
Bring the mixture to a simmer over medium heat, then reduce to low and cook for 15 minutes to develop flavors.
15 minutes
7
Add the peeled and chunked russet potatoes, carrot pieces, and corn pieces to the pot, ensuring they are submerged in the broth.
8
Continue simmering until the chicken is cooked through and vegetables are tender, approximately 20 minutes.
20 minutes
9
In a small bowl, whisk together the beaten egg yolk and cream, then slowly temper the mixture by whisking in a few ladles of the hot broth from the pot while stirring constantly to prevent curdling.
10
Remove the pot from heat and slowly pour the tempered cream and egg mixture back into the pot, stirring gently and constantly until fully incorporated.
11
If using arrowroot for additional thickening, dissolve it in a tablespoon of cold water and stir it into the broth while the pot is still warm, stirring until the liquid thickens slightly.
12
Remove the bay leaves, taste and adjust seasoning with salt and pepper as needed, then garnish with minced parsley and cilantro before serving.

What Makes This Variant Distinct

  • Original variant

Cuisines