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Sopita de quínoa y pollo

Categoría
Sopas y cremas
Dificultad
Difícil
Porciones
4

Ingredientes

  • 4 litros de caldo de ave
  • 2 mitades de pechugas de pollo, sin piel
  • 2 hojas de laurel
  • 3 ramas de tomillo fresco o 1 cucharadita seco
  • 7 dientes de ajo, picados finos
  • 1 cucharada de sal
  • 3 cucharadas de mantequilla, blanda
  • 1 cebolla pequeña, picada fina
  • 3 tazas de hojas de espinaca china
  • 6 ramas de perejil, solo las hojas picadas finas
  • ½ taza de hojas de cilantro
  • 6 ramas de menta
  • 3 ajíes jalapeños, picados finos
  • 1½ tazas de quínoa
  • 3 varas de apio, peladas y picadas finas
  • 5 cebollines (lo blanco y lo verde) en rodajas finas

Preparación

  1. En una olla grande colocar el caldo, las pechugas, laurel, tomillo, 4 dientes de ajo y sal; llevar a ebullición a fuego alto, y luego reducir el calor y tapar.
  2. Cocinar a fuego bajo por 15 minutos y apagar.
  3. Retirar el pollo del caldo y dejar enfriar.
  4. Colar el caldo, eliminar los sólidos y reservar el líquido.
  5. Desmenuzar el pollo y reservar.
  6. En otra olla grande calentar la mantequilla a fuego medio, agregar la cebolla y el resto del ajo; saltear 5 minutos.
  7. Añadir la espinaca, perejil, cilantro, menta y ajíes jalapeños y cocinar 5 minutos más.
  8. Incorporar el caldo reservado, llevar a ebullición y cocinar 3 minutos.
  9. Reducir el calor a fuego bajo e incorporar la quínoa, apio y cebollines; tapar y seguir cocinando tapado por 35 minutos más.
  10. Destapar, corregir la sazón, agregar el pollo reservado y mezclar bien. Servir de inmediato.