It is winter season. A time to warm up by the fire-place with your loved ones, a time to pull out those skies or snow boards if that is your thing, or a time to sit back and enjoy the beauty of the white winter season. It is only befitting to prepare a dish that would keep you warm, especially if you are just coming in from the outdoors after a long cold day.
What comes to mind is something with a thin or fluid broth. A dish that is comforting, served hot with a protein and is easy to prepare. Just thinking about it, makes me smell something nutty with a hint of garlic and a subtle kick to your taste buds. Does this ring a bell? well if you are thinking chicken soup, you guessed right.
2 chicken breasts
3 red potatoes
1 Green bell pepper
Parsley (fresh mint is an alternative)
2 large carrots
1 medium size onion
2 cloves of garlic
1/2 tsp sesame seed oil (coconut or groundnut oil is an alternative)
3 tbsp canola oil (vegetable or olive oil is an alternative)
Salt, 1/2 tsp white pepper, 1/4 tsp ground red chili pepper and 1 chicken bullion cube .
Wash and cut chicken breast into pieces and add to 4 1/2 cups of boiling water. Add a tsp of salt , the chicken bouillon and ground white pepper. Boil for about 15 minutes or until chicken is cooked. Take out the chicken from the broth and put aside. Strain out any rendering from the chicken broth and add the cut potatoes, cook for about 10 to 15 minutes. Heat canola and sesame seed oil in a sauce or frying pan, then add diced onions and garlic and allow to slightly caramelize . Add chopped carrots, green bell pepper, ground red pepper and 1/4 tsp salt. Sauté for about 2 minutes . Add the sautéed vegetables and chicken to the chicken broth with potatoes and cook for about 5 minutes. Garnish chicken soup with chopped parsley and serve with garlic bread.
It will be nice to finish the meal with slightly chilled watermelon. Enjoy!