I am back! As I predicted, internet didn’t get fixed until last Thursday. Thanks to Time Warner. We didn’t have TV and internet for almost a week (Ehhh! The end of the world!). We called and called. Even though we told them the service was already activated in the new place, they insisted to send a technician out. When the technician arrived, he contacted the office and got things done in 10 minutes. He couldn’t understand why he had to come out either. Last night, we got a bill from Time Warner to our old place. It said that we didn’t return the cable boxes and they wanted us to pay $600! WTH! Of course, we didn’t return the box. We took them with us to our new place as we were told. Anyhow, we called them and got that fix. I don’t understand where the complication is. Just a simple service transfer! What a waste of time and resources! Too silly.
Other than the cable and internet issue, the move went smoothly. Some of the furnitures were delivered and set up just 2 nights ago. We have so much stuffs/junks that we are still unpacking at the moment. It would be nice to sit back and relax. With all the unsettling going on, I didn’t slack off in the kitchen. The kitchen was the first place that was ready. I got to start cooking on the 3rd day we moved in. Of course, I am still getting used to everything in the kitchen. I am constantly looking for paper towels, that specific cup, my favorite spatula etc. In a week or two, I am sure I will get used to everything.
On the other hand, it rained 2 days last week. Heavy rain too! Rare scene in LA. It is expected to rain again tomorrow. On a cold rainy day, nothing beats a hot chicken soup. Let me introduce you to this Peruvian chicken and cilantro soup. We first had this in a Peruvian restaurant, El Pollo Inka. (If you ever go there, get their Saltado de Pollo, chicken sauteed with onion, tomatoes, & french fries). It is like a good old chicken and rice soup, but with cilantro and lime. That fresh cilantro and tangy lime takes the classic to another level. This recipe is from LA Times that is provided by El Pollo Inka. It tasted just like the one in restaurant. I suggest you to make some extra. Freeze it. Take it out to reheat them when you are not feeling well. I hope you enjoy this comfort soup. Have a great weekend!
Aguadito de Pollo (Peruvian Chicken and Cilantro Soup) (Adapted from LA Times)
– 1¾ pounds chicken with bones
– 2 medium red potatoes (peeled and diced into 1-inch cubes)
– 4½ tablespoons rice (rinsed and drained)
– ¾ stalk celery (cut in half)
– ¾ tablespoon garlic (minced)
– 6 cup water, plus ½ cup
– ¾ cup frozen corn, green bean, & carrot
– ¼ bunch cilantro
– 1 lime (cut into wedges for serving)
– ground black pepper
- In a medium pot over high heat, add the chicken, potatoes, rice, celery, garlic, 1 teaspoon of salt, and 8 cups of water. Bring to a boil and reduce to medium heat and cook until the chicken is tender, about 30 minutes, stirring occasionally.
- Add the frozen vegetables. If desired, remove some of the fat that float to the top with a spoon while boiling.
- Remove from heat. Remove the chicken and celery with tongs. Place the chicken on a cutting board to cool. Discard the celery.
- Meanwhile, in a blender, add the cilantro and ½ cup water. Blend until the cilantro is minced. Stir into the soup.
- When the chicken is cool enough to handle, shred or cut the chicken into bite size. Discard the bones. Place a desired amount of chicken meat back to the soup. Save the rest for some other use.
- Bring the soup to a simmer over medium heat and cook for 5 minutes. Make sure the potatoes are cooked through. Adjust seasoning with salt and pepper. Transfer the soup to serving bowls. Serve immediately with a lime wedge on the side. Squeeze desired amount of lime juice into the soup.
- If you prefer fresh vegetables, feel free to use them.
- This soup is freezable. Let the hot soup cool down to room temperature. Transfer to an airtight container and freeze. Use within 2 – 3 months.