Cassava and Chicken Soup
Cassava and Chicken Soup
This soup brings back sooooo many memories, mostly of going to a restaurant or a "Festa Junina" (a traditional festival that happens every June or July in my state in Brazil. This time of the year is Winter in Brazil, which doesn't get as cold as in the United States, but it gets in the 40sºF.
First, I used to go to these places with my parents, then with friends during my teenage years, and finally with my now husband. However, no matter who I was with, I always had the same feeling of warmth and happiness whenever I had this soup. I always got excited right before going to the restaurant and festival. Then, I would get there and sink in that amazing smell. Finally, I would feel like I was being hugged when I started eating it. I would never feel sad when having this soup.
So, when the temperatures here dropped, and I was super frustrated that they turned off the heat on my poorly isolated NYC building at 35ºF temperatures, I decided to resort to this soup to make me feel a bit comfier. Of course, the feeling is never gonna be the same as having the experience of going somewhere specifically to have it, but it was tasty and comforting enough to make me feel joy on that day!
So, I wanted to share the recipe with you so you can reach out to it whenever you feel like you need some cozy, warm, comforting dish. I truly hope you enjoy it!
INGREDIENTS
1 chicken breast
1 medium-large cassava cut into 3 to 5 chunks (or about 3-5 big chunks of frozen cassava)
3 teaspoons of tumeric (or to taste)
1/2 teaspoon of salt (or to taste)
1 cube of dried chicken broth (I used Knorr)
Water (or you can use chicken chicken broth. In that case, don't use the dried one)
2 carrots
1/2 yellow onion
1 clove of garlic
1/2 habanero pepper (or to taste)
1 tablespoon olive oil (or to taste)
Chives or green onions (as garnish)
Parsley (as garnish)
INSTRUCTIONS
In a pressure cooker (I use an electric one), season the chicken breast and chunks of cassava with salt, turmeric, and broth cube (if using liquid chicken broth, skip the broth cube).
Cover the chicken breast and cassava with water (or chicken broth). Close the pressure cooker and let it get pressurized. Once it is pressurized, let it cook for 15 minutes.
Chop the onions and carrots, and dice the garlic and habanero pepper (I remove the seeds to reduce the spiciness, but it's up to you).
After the chicken breast and cassava are fully cooked, set the cassava and cooking water aside. DO NOT throw the cooking water away; you'll still need it.
Shred the chicken and set aside.
In a blender, put two to three chunks of cooked cassava and cover it with some of the cooking water. Blend it and check the consistency. Add more cassava or more cooking water to reach the desired consistency. I like it more on the creamier side, what about you? :D
Set this cream/liquid aside.
In a big pot on medium heat, add the olive oil. Once the oil is slightly hot, sauté the onions and carrots.
When the onions are clear, and the carrots are starting to soften, add and sauté the garlic.
Then, sauté the peppers.
Add the chicken, and sauté it for a little bit just to incorporate the flavors.
Add the cassava and cooking water liquid/cream and let it simmer. Once it's simmering, cook for 3 to 5 minutes, just enough to combine all the flavors.
Serve it with some chopped chives, green onions, or parsley garnishes.
I highly recommend having some baguette toast on the side and adding some grated Parmigiano Reggiano cheese as a topping! It's the perfect combo, I promise!
