Paradisos del Sol
Recipes
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Paul’s Chocolate-Chipotle Chicken Soup
Paul Vandenberg
1 tablespoon all-purpose flour
1 tablespoon butter
oil (grape seed, olive, or canola)
3 cloves garlic – minced
1 carrot – sliced
1 stalk celery – sliced
salt as needed
coarsely ground pepper to taste
4 ounces yellow onion – diced
4 ounces chicken thigh (2 thighs) – skinned,
boned, & diced
3 tablespoons unsweetened cocoa powder (or more to
taste)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon chipotle (powdered)
4 cups juice from tomatoes PLUS water and/or
chicken base
1 1/2 cups chopped tomatoes
2 cups mixed vegetables
1 teaspoon dried parsley
Step 1:
Combine 1 tablespoon flour
and 1 tablespoon butter to make a roux – golden to light brown. Set aside. (If
you do not know how to make a roux, consult Joy of Cooking, page 44.)
Step 2:
Cook garlic, carrot, celery,
and onion until sweated, that is cooked in oil (I used grape seed) at a low
temperature until just starting to brown. Set aside.
Step 3:
Skin, bone, and dice the
chicken (use the skin and bones for stock – brown it in oil, then cover with
water and whatever wine you got that is past its prime, a cup or so is good). I
try to do the chicken ahead of time. Brown the diced chicken 5-8 minutes in hot
oil. In the last minute, add while stirring the dried oregano, cumin,
coriander, cocoa powder, cinnamon, and chipotle powder. (Wait 15 minutes after
an addition of cocoa powder to taste to determine whether you want more.)
Chipotle powder is available from Kevin’s Jelly Bean Store, SASE envelope plus
$1.
Step 4:
After browning chicken (or
turkey or pork) in the pot and adding herbs and cocoa, get the sweated onion,
carrot, celery in the pot whilst stirring, add the roux, keep it stirring, add
the warm stock carefully while stirring. Now add one (1) 15-ounce can diced
tomatoes and two (2) cups frozen vegetables (corn, black bean, and pepper
medley), no broccoli!! Add dried parsley and salt and pepper to taste.
On Sunday, I had no frozen
vegetables so I used one (1) can whole kernel corn, one (1) can dark kidney
beans, and fresh red bell pepper. I only had one (1) chicken thigh so I used
some pork and commercial stock. It worked fine.
It is best to make the soup
12-36 hours ahead and let it marry.
This
soup has nice strong flavors that go with any of our Sangiovese-based wines: Sangiovese
or Rojo Paradiso or Paradisos Red.
Original recipe:
Mexican Chicken Vegetable Soup with Cocoa
From Recipes from
the Night Kitchen by Sally Nirenberg; Adapted by: Pat Hanneman
1998-Mar; Servings: 3
1 tablespoon all-purpose
flour
1 1/2 teaspoons olive
oil
3 cloves garlic -- minced
salt as needed
coarsely ground pepper to taste
1 shallot -- diced
4 ounces chicken thigh
1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 cups juice from tomatoes PLUS water
and/or chicken base
1 1/2 cups chopped
tomatoes
3/4 cup mixed vegetables
1/8 teaspoon red pepper flakes
1 teaspoon dried parsley
3 tablespoons chopped fresh cilantro or to taste
Drain the tomatoes, catching
the liquid in a 4 cup measure. Add water to the tomato juice to a level 4 cups.
Add 1 1/2 Tsp. concentrated soup base or bouillon. Set aside.
Heat a heavy-bottomed,
non-stick soup pot over moderate to low heat. Add the flour and cook, stirring,
until lightly brown. Immediately remove the flour from the pan, transferring to
a plate to cool.
Heat oil over medium heat in
the pan. Add garlic and shallots and cook, until golden, about 10 minutes.
Add the chicken pieces and
sauté until done (about 5 to 8 minutes).
Stir in the browned flour,
the cumin, and the cocoa, stir to moisten and cook for about 1 minute; do not
burn. Add the liquid for the soup very gradually, whisking with each addition.
Add vegetables and red pepper flakes and parsley. Bring just to a boil. Reduce
heat to low simmer for 20 minutes or to taste.
Add fresh cilantro (or fresh
parsley), stir, and warm through. Serve.
*** Mexican Vegetable medley
includes corn, red and green bell pepper, black beans, celery.
COME TASTE
Paradisos del Sol
www.paradisosdelsol.com
509.829.9000