Crillo De Pollo
Submitted by pumpkin
Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.
YIELD
6 servingsPREP
10COOK
READY
Somewhere between a stew and a bisque, this Argentinean classic wraps you in warmth from the first spoonful.
Chicken breasts get roasted with onions and garlic until golden, then simmered low in a rich broth with chunky potatoes, thick carrot pieces, and ears of corn cut into rounds. The potatoes break down to naturally thicken the broth, and a silky egg yolk and cream liaison stirred in at the end gives everything a velvety finish.
Fresh parsley and cilantro right before serving bring a bright, herbal lift to every bowl.
Variations
- Swap chicken thighs for breasts if you prefer darker, more forgiving meat that won’t dry out.
- Add butternut squash chunks with the potatoes for a sweeter, more traditional take.
- Spice it up with a pinch of smoked paprika or aji amarillo paste for authentic South American heat.
Pro Tips
- Don’t skip the roasting step. That initial oven time builds deep, golden flavor you can’t get from simmering alone.
- Mash a few potato chunks right in the pot. It thickens the broth naturally without flour.
- Temper the egg-cream mixture by whisking in hot broth before adding it to the pot. Pour it in cold and you’ll get scrambled eggs floating in your soup.
Ingredients
Directions
This chicken and vegetable soup is an Argentinean classic.
It is as thick as a stew and as creamy as a bisque.
Preheat oven to 400℉ (200℃).
Spread half of the onions in a large, deep baking dish .
Place chicken on top.
Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken.
Spread remaining onions on top; drizzle with 1 cup stock.
Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
Deglaze roasting pan with some water or stock and add to the pot.
Add the remaining stock and the potatoes to the pot.
Simmer for 15 minutes, then add the carrots and corn.
Simmer for 25 minutes.
Using a wide fork, roughly mash at least 4 of the inchfalling apart inch potato chunks to help thicken the soup.
Beat egg yolk into the cream, then beat in ½ cup of the stock from the soup pot.
Blend in the arrowroot if you want a thicker soup.
Pour the cream mixture back into the soup, stirring until well-blended.
Just before serving, add the minced parsley and cilantro.
Ladle into wide, deep soup bowls.
Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.
Serves 6.
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