Put the chicken and the water in a large pot, bring to a boil and skim off the foam with a spoon. Add the onion and garlic in large pieces and the oil, turmeric, paprika and cumin, season with salt and black pepper and bring back to a boil. Turn down the heat and simmer at a gentle bubble uncovered 30 minutes.
⚙ SimmeringStoveLarge pot
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2
Add the carrot, potatoes and corn and cook 25 more minutes, until tender.
Stove
3
Pull the chicken into pieces and return the meat, without the skin, to the pot. Taste and adjust the seasoning.
4
Ladle the hot soup into bowls, with the vegetables and the meat.
5
Sprinkle the chopped parsley on top.
687calories
45 gprotein
35 gcarbs
40 gfat
● protein 26%● carbs 21%● fat 53%
Per serving (964 g), of 4 servings
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Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Corn: measured in pieces: one ≈ 150 g · 86 kcal per 100 g · More about Corn →
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
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