FIREWOOD NATIVE CHICKEN POCHO SOUP RECIPE | IKPAYONGO MARKET | RUSTIC NATIVE CHICKEN ROAST | MDEVAAN

native chicken

🥗Healthier: skinless chicken

💰Cheaper: regular chicken

Regular chicken is more widely available and less expensive.

corn masa

🥗Healthier: quinoa

💰Cheaper: cornmeal

Cornmeal can provide a similar texture at a lower cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Cabbage is often cheaper and adds bulk.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Mashed peas can mimic creaminess at a lower cost.

Boil water in a large pot over medium heat.

Add native chicken and simmer until cooked through, about 30-40 minutes.

Remove chicken, let cool, and shred the meat.

In the same pot, add chopped tomatoes, onion, garlic, and green bell pepper.

Cook until vegetables soften, about 5-7 minutes.

Stir in shredded chicken and chopped chayote, zucchini, and carrots.

Simmer for another 15 minutes, until vegetables are tender.

Mix corn masa with a little water to form a paste.

Stir the corn masa paste into the soup, cooking for an additional 5 minutes to thicken.

Season with salt and pepper to taste.

Remove from heat and stir in chopped cilantro and lime juice.

Serve hot, garnished with avocado slices.

Cooking Techniques

Spice Level: