As simple, delicious, and comforting as soup gets.
, preferably smooth, light-green fuerte variety, sliced into wedgesCombine chicken stock, chicken breast, onion, bay leaves, potatoes, and guascas in a large saucepot or Dutch oven. Add more water if necessary to cover solids by 1-inch. Bring to a boil over high heat. Reduce to a simmer and cook until chicken breast is cooked through, about 10 minutes. Transfer chicken breast to plate and set aside until cooled to room temperature.
. If unavailable, replace with an extra 2 bay leaves , plus 2 tablespoons of fresh chopped parsley leaves.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Flavorful Thai Chicken Curry Recipe — Eat This Not ThatThai curry brings all of the classic flavors of Southeast Asian cuisine together in this Thai chicken curry recipe that's packed with antioxidants.
Read more »
Rösti (Swiss Potato Cake) RecipeIf the potato isn't double-cooked, it's not truly rösti. It's just a potato pancake.
Read more »
Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions RecipeMashed potatoes don't generally reheat well, but with the help of sour cream, this mashed potato casserole can be made days in advance, and reheated with no loss in quality. A crispy topping of panko bread crumbs, bacon, cheddar cheese, and scallions adds crunch and the flavor of fully loaded baked potatoes.
Read more »
Tortilla Española (Spanish Egg and Potato Omelette) RecipeTortilla española is a Spanish omelette made of egg, potato, and onion cooked in olive oil. Pay attention to technique to perfect this classic recipe.
Read more »
Pommes Purée (Rich and Creamy Mashed Potatoes) RecipeIf you like your potatoes rich and creamy instead of fluffy, the key is to work them more and add lots of butter and cream.
Read more »
Light and Tender Potato Gnocchi With Sage-Butter Sauce RecipeWe're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy.
Read more »