Cassava and Chicken Soup Recipe (Caldo de Frango)

cassava

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato offers similar texture and flavor with more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and neutral in flavor.

Season the chicken with turmeric, salt, and dry chicken stock.

Remove the tips of the cassava and cut it into three or four big chunks.

Make an incision lengthwise on each chunk to make it easier to peel.

Add the cassava to the pressure cooker and cover with water until it meets the minimum required by the pressure cooker.

Cover the pressure cooker and set it to cook for 15 minutes.

Meanwhile, chop and set aside some carrots, onions, parsley, chives (green onion), habanero pepper (seeds removed), and garlic.

After cooking, release the pressure and transfer the chicken to a bowl for shredding; use a mixer for easier shredding.

Transfer about 3 chunks of cassava to a blender, removing the stems, and add some of the cooking water until the cassava is covered.

Blend and check the consistency, adding more cassava cooking water until the desired consistency is reached.

In a large pot, add olive oil, salted carrots, onions, garlic, and habanero pepper; mix in the shredded chicken to absorb the flavors.

Add the cassava sauce and let it simmer for about 3 minutes.

While the soup simmers, cut some bread to make toast.

Serve the soup and garnish with parsley and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens