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1
How much water for this recipe?
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2
Say for 4 chicken thighs I used about 2 quarts of water.
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3
Enough to cover the chicken and all other stuff and make it a soup, not stew.
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4
Try to put right amount from the beginning so you don't have to be adding later.
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5
If you have to add - only add hot boiled water.
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6
May use half chicken or whatever other chicken parts you have handy.
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7
Put chicken in cold water.
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8
Bring to boil.
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9
Remove scam from the top.
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10
Let boil on slow for half an hour.
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11
Peel part 1 ingredients and put into the pan where chicken is boiling on slow
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12
Boil on medium until veggies are done.
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13
Take out the veggies and the chicken and put into separate bowls
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14
Remove chicken from bone, don't cut, just separate into chunks
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15
Dice the carrots.
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16
Remove skin from the peppers.
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17
Cut peppers in strips.
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18
Put chicken, carrots, peppers back into the broth, and make it simmer.
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19
No big bubbles please.
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20
Put remaining veggies into the blender and puree them.
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21
Add to the chicken.
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22
Beat egg yolks in a clean bowl, until light in color.
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23
Add sour cream and blend well.
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24
Slowly add 1 cup or more of the chicken soup from the pan.
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25
The mixture should be pretty liquid.
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26
Add vinegar into the yolk-sour cream bowl and mix well.
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27
Chop cilantro and garlic.
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28
Keep them ready.
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29
Slowly pour egg mix into the soup.
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30
Keep mixing during the process.
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31
Bring to boil.
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32
Add garlic and cilantro immediately.
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33
Mix, bring to boil and turn off the heat
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34
Let it stand for like half an hour to allow the flavours blend.
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35
You made it!
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36
Serve and enjoy.
