Following the success of Cajun Cubanos and Robin's awesome Cuban cookbook Christmas present, I decided that my New Year's cooking resolution was to get more in touch with my Cuban half. After many mornings of strong Cuban coffee and an initial attempt at the Cuban staple black beans that was somewhat underwhelming (and will become a post after some further attempts and tweaking), I realized I was going to have to connect the two halves of my heritage and Cajunify my Cuban cuisine for the best of all worlds.
With a freeze approaching and a night-shift Robin in need of a food-laden care package, I decided to go with the Hispanic version of chicken noodle soup known as sopa de pollo con fideos spiced up with some New Orleans andouille sausage along with some fresh rolls and cookies (more on that to come later) to keep us warm and too full to care about the weather.
Sopa de Pollo con Fideos
Adapted from The Cuban Table by A. Pelaez and E. Silverman
Time: 60 minutes
|What are so many veggies doing in my cooking?|
2 tbsp olive oil
1 lb andouille sausage, sliced
2 carrots, peeled and cut into 1" rounds
1/2 lb russet potatoes, peeled and cubed
1 1/2 yellow onions, diced
2 green bell peppers, chopped
4 garlic cloves, minced
5-6 cups chicken stock
1 bay leag
Salt to taste
Black pepper to taste
Red chili flakes to taste
1/2 tsp saffron threads
Sriracha to taste
10 oz fideo noodles (thin spaghetti)
|Perfectly shredded chicken. Thanks, pressure cooker!|
- Make your shredded chicken. I lazily made mine by adding 2.5 lbs chicken breasts, 4 cups water, 3 chicken bouillon cubes, 1 chopped carrot, 1 chopped bell pepper, 1/2 onion, and sriracha to a pressure cooker and cooking under high pressure for 20 minutes. This also doubled as most of my stock, and it was delicious. Set aside.
- Heat your oil over medium in a 6 quart pot. Sauté the carrots, potatoes, onion, bell pepper, garlic and sausage together until the sausage is cooked through and the veggies are tender (about 10 minutes).
- Add in the chicken stock, bay leaf, salt, pepper, red chili flakes, saffron, and sriracha. Bring to a fast simmer and let cook for 5 minutes.
- Add your noodles and let simmer until the noodles are tender (~ 10 minutes).
- At long last, add the shredded chicken and cook until warmed through (5-10 minutes). Adjust the seasoning, and serve with a dash of lime juice.
|So much going on and all of it delightful|
|Buttery, eggy Cuban rolls perfect for dipping or just devouring on their own|
|The original inspiration for making this soup, the chicken fideo taco, transported me back to Texas during the lone day of harsh winter.|