A Mexican chicken soup of bone-in thighs simmered with carrots, potatoes, corn and courgette, finished with coriander. Serves 4.
2,000ml
6 bone-in, skinless thighs800g
1piece
2tsp
2piece
300g
1piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 800g | 6 bone-in, skinless thighs | — | |
| 3 | | 1piece | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 300g | — | — | |
| 7 | 2piece | — | — | ||
| 8 | | 1piece | — | — | |
| 9 | | 10g | — | — |
Pour 2 litres of water into the large saucepan.
Water · 2,000 ml
Add the chicken thighs with the tongs.
Chicken thigh · 800 g
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Add the salt.
Salt · 2 tspBring to the boil, skim off any foam with the ladle, then simmer gently for 30 minutes.
Lay the carrots on the board.
Carrots · 2 pieceLay the potatoes on the board.
Waxy potatoes · 300 gCut them into large chunks, leaving the skins on.
Lay the corn cobs on the board.
Lay the courgette on the board.
Courgette · 1 pieceTrim the courgette and cut it into thick rounds.
Add the carrots and potatoes to the pan.
Add the corn and courgette and simmer for about 20 minutes, until the vegetables are tender and the thickest thigh reads 74 °C next to, but not touching, the bone on a thermometer.
Lay the coriander on the board.
Fresh coriander · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour 2 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | 800 g | | Add the chicken thighs with the tongs.⏱ 20sResultChicken and water |
| 3 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 4 | White onionstep 3 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 5 | Halved white onionstep 4 | | Add the onion halves to the pan.⏱ 10sResultChicken and onion |
| 6 | 2 tsp | | Add the salt.⏱ 5sResultSalted broth base |
| 7 | — | | Bring to the boil, skim off any foam with the ladle, then simmer gently for 30 minutes.⏱ 30 minResultChicken broth |
| 8 | 2 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 9 | Carrotsstep 8 |  | Peel the carrots with the peeler.⏱ 1 minResultPeeled carrots |
| 10 | Peeled carrotsstep 9 | | Cut them into 4 cm chunks.⏱ 1 minResultCarrot batons |
| 11 | Carrot batonsstep 10 |  | Put them in the mixing bowl.⏱ 10sResultCarrot batons |
| 12 | 300 g | | Lay the potatoes on the board.⏱ 5sResultWaxy potatoes |
| 13 | Waxy potatoesstep 12 | | Cut them into large chunks, leaving the skins on.⏱ 1 minResultPotato cubes |
| 14 | Potato cubesstep 13 | | Add them to the bowl.⏱ 10sResultCarrots and potatoesused in step 21 |
| 15 | 2 piece | | Lay the corn cobs on the board.⏱ 5sResultCorn on the cob |
| 16 | Corn on the cobstep 15 | | Cut each cob into 3 pieces.⏱ 1 minResultCorn cob pieces |
| 17 | Corn cob piecesstep 16 |  | Put the corn on a plate.⏱ 10sResultCorn cob pieces |
| 18 | 1 piece | | Lay the courgette on the board.⏱ 5sResultCourgette |
| 19 | Courgettestep 18 | | Trim the courgette and cut it into thick rounds.⏱ 40sResultSliced courgettes |
| 20 | Sliced courgettesstep 19 | | Add them to the plate.⏱ 10sResultCorn and courgetteused in step 22 |
| 21 | Carrots and potatoesstep 14 | | Add the carrots and potatoes to the pan.⏱ 10sResultBroth with root vegetables |
| 22 | Corn and courgettestep 20 | | Add the corn and courgette and simmer for about 20 minutes, until the vegetables are tender and the thickest thigh reads 74 °C next to, but not touching, the bone on a thermometer.⏱ 20 minResultCaldo de polloused in step 26 |
| 23 | 10 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 24 | Fresh corianderstep 23 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped coriander |
| Total Time | 54 min | ||
| Nutrient | Per serving |
|---|---|
| 450kcal | |
| 47g | |
| 10g | |
| 3g | |
| 46g | |
| 9g | |
| 7g | |
| 1,408mg |
A Mexican chicken soup of bone-in thighs simmered with carrots, potatoes, corn and courgette, finished with coriander. Serves 4.
What you’ll doYou will simmer chicken thighs with onion to make a broth, then add carrots, potatoes, corn and courgette until everything is tender.
