Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Chicken breasts
- Garlic and Onion
- Chicken Stock
- 12 small Yellow Potatoes, cut in halves
- 2 ears Corn, cut in halves
- 8 medium Potatoes, peeled and cut into 5mm slices
- 1 bunch Scallions
- 1 bunch Cilantro
- 8 T Guascas
- 1 c Heavy Cream
- 2 T Capers, drained
- 2 Avocados, peeled, pitted and thinly sliced
- Salt
- =
Directions
The night before marinate the chicken breasts with garlic, onion and salt.
Put the breasts, add water, cover and cook until the chicken is tender.
Transfer the chicken to a platter.
Remove the skin from the chicken and discard.
Cut the chicken breasts into strips.
Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate.
Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn.
When cooked remove the bunch of cilantro and the bunch of scallions.
Serve the chicken on soup bowls and pour the soup into the bowls.
Pour 3 T. of cream and 1 t. of chopped capers on each bowl.
Float the sliced avocado on top.