Chicken and mussel aguadito with cauliflower rice
This is a lower carb version of the traditional Peruvian soup which is normally made with rice.
Ingredients
- 1 red onion
- 4 garlic cloves
- 1/2 tsp aji amarillo powder or any other chilli
- 2 tomatoes
- 1 bunch coriander
- 1 kg chicken wings (or drumsticks/thighs)
- 600 g frozen mussels
- 2 tbsp fat of choice
- 2 litres chicken stock
- 1 medium head of cauliflower
- 1 small chunk of pumpkin (about 1 cup)
- 1 small swede or parsnip
- 1 carrot
- 1 handful green beans (about 150 g)
- 1 capsicum
- 300 g cassava
- salt and pepper
Instructions
- Chop onion and garlic. Peel, seed and chop tomatoes. Chop coriander and process with a blender/food processor/immersion blender with enough water to make a runny paste (2 - 4 tablespoons).
- Dry chicken wings with a paper towel and season with salt and pepper. Heat 1 tablespoon of fat in a big pot (if your pot isn't big enough, use 2) and brown the wings. Reserve.
- Rinse mussels.
- Dial down the heat, add another tablespoon of fat and cook onion, garlic, chilli, tomatoes and coriander for 15 - 20 minutes.
- Add wings, mussels and stock. Bring to a boil and cook at medium heat until the chicken is fully cooked (about 20 minutes).
- In the meantime, boil cassava until soft (about 20 minutes), drain and reserve.
- Chop the cauliflower florets with a knife. You want small pieces but not as small as the ones you get with a food processor.
- Dice pumpkin, parsnip and carrot. Chop green beans in small chunks (about 1 cm long). Slice capsicum.
- Add cauliflower, pumpkin, swedes or parsnips, carrots, green beans and capsicum to the pot. Season with salt and pepper, stir and let cook for 15 - 20 minutes.
- Add the cassava and serve.