Wonderful traditional dish originating from Cantarranas that has become a reference in Honduran cuisine.
This is a soup made with free-range chicken and broken corn, with a bold and authentic flavor.
Nacarigüe
Ingredients
1 kilogram of Corn
1 Cleaned, chopped chicken
2 tablespoons of Olive oil
3 Garlic cloves
1 Onion
1 Chili pepper
1 Tomato
1 tablespoon of English sauce
1 Chicken bouillon cube
6 cups of Water
1 Large chopped carrot
5 Cubed potatoes
½ cup of Chopped fine cilantro
1 Celery stalk cut into three parts
1 teaspoon of Achiote
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this dish, start by soaking the corn a day before cooking.
Step 2 : Then, blend it in the blender until broken, soak again to remove the shell, and cook over medium heat.
Step 3 : In a large pot over medium heat with 2 tablespoons of olive oil, sauté the chili, onion, garlic, and tomato finely chopped until golden.
Step 4 : Add the previously cooked corn and stir to prevent sticking.
Step 5 : Add the chicken and mix with the sauté, ensuring it well absorbs the flavors.
Step 6 : Add the English sauce and chicken bouillon, sauté until golden, stirring constantly.
Step 7 : Add water, vegetables, finely chopped cilantro, and achiote.
Step 8 : Bring to a boil for 5 minutes, season with salt and pepper to taste.
Step 9 : Reduce heat and cook for about 20 minutes or until the vegetables are tender.
Step 10 : Serve the dish very hot.
