Ingredients
- 2 cans of pumpkin2 can
- 680 grams of taro, roots or a bag of frozen, diced taro680 grams
- 1 chicken, small size or some chicken pieces, about 907 grams to 1361 grams1 chicken
- 4 onions, chopped4 piece
- 1/2 cup cream, whipped or a pack of cream cheese or any spreadable cream cheese (optional)0.5 cup
- 1 lemon, or 21 piece
- 1 tablespoon turmeric (saffron)1 tablespoon
- 2 cloves of garlic2 clove
White Pepper0
Bell Pepper0- A pinch of cinnamon0
Bay leaves0- Salt and any preferred spices can be added0
Steps
- 1
Clean the chicken by rubbing it with a cut lemon.
5 minRequired Tools:
Knife
Cutting Board - 2
Brush with a little oil (sesame, olive, canola, corn).
5 min - 3
Season with salt, pepper, turmeric, and cinnamon.
5 min - 4
Heat a pot and place the chicken in it, frying until golden brown.
10 minRequired Tools:
Pot - 5
Add 6 cups of water (depending on the size of the chicken, add more if needed), bay leaves, chopped onions, and garlic cloves, and bring the mixture to a boil.
10 min - 6
Boil the chicken in its broth for an hour or until cooked and tender.
60 min - 7
Remove from heat, cool slightly, and strain.
5 min - 8
Collect the broth in the pot.
5 min - 9
Cut the chicken into small pieces and discard the bones and skin. Set aside.
5 minRequired Tools:KnifeCutting Board - 10
Peel the taro and cut it into small pieces, adding them to the chicken broth.
5 minRequired Tools:KnifeCutting Board - 11
Place the pot on the heat and bring to a simmer, adding the pumpkin.
10 minRequired Tools:Pot - 12
Stir slightly and let simmer until the taro is cooked, for about 15 minutes.
15 min - 13
Add some cream and cook on low heat for about 15 minutes, tasting the soup to adjust the spices.
15 min - 14
Finally, add the chopped chicken pieces.
5 min - 15
Serve warm.
5 min
Nutrition Facts
White Pepperper 100gBell Pepperper 100gBay leavesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.