Crillo De Pollo

Total Time: 1 hr 10 mins Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 large onions, coarsely chopped
• 3 1/2 chicken breasts, cut into 4 pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme leaves, crushed
• 2 bay leaves
• 8 cups chicken stock
• 3 large russet potatoes, peeled cut into chunks
• 6 carrots, cut into 2-inch
• 3 ears corn, cut into 3-inch
• 1 egg yolk, beaten
• 1/2 cup cream
• 2 teaspoons arrowroot (optional)
• 2 tablespoons minced parsley
• 1 tablespoon minced cilantro

Recipe

• 1 this chicken and vegetable soup is an argentinean classic.
• 2 it is as thick as a stew and as creamy as a bisque.
• 3 preheat oven to 400f degrees.
• 4 spread half of the onions in a large, deep baking dish.
• 5 place chicken on top.
• 6 season with salt and pepper.
• 7 sprinkle garlic, thyme and bay leaves over chicken.
• 8 spread remaining onions on top; drizzle with 1 cup stock.
• 9 roast uncovered for 30 minutes, or until chicken turns golden around the edges.
• 10 place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
• 11 deglaze roasting pan with some water or stock and add to the pot.
• 12 add the remaining stock and the potatoes to the pot.
• 13 simmer for 15 minutes, then add the carrots and corn.
• 14 simmer for 25 minutes.
• 15 using a wide fork, roughly mash at least 4 of the"falling apart" potato chunks to help thicken the soup.
• 16 beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot.
• 17 blend in the arrowroot if you want a thicker soup.
• 18 pour the cream mixture back into the soup, stirring until well-blended.
• 19 just before serving, add the minced parsley and cilantro.
• 20 ladle into wide, deep soup bowls.
• 21 make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.