Chicken Carbonada Recipe

Nothing more comforting than a good chicken soup to give warmth to the body. This recipe for chicken carbonada is popular in Chilean homes, its most common preparation is with strips of beef, but the version with chicken is still delicious and a great option when it comes to making a comforting homemade meal.

This recipe is prepared based on vegetables such as carrots, squash, onions and potatoes, with chicken and a thin, short pasta known as angel hair. You can also use spaghetti and chop it with your hands before adding it to the preparation, but it is lighter with angel hair.

If you like broths and soups, you are in the right place, this dish is very nutritious. It is full of vegetables and has a low calorie intake, since lean meat is normally used. However, if you have other chicken pieces that you can incorporate, you can do it. Pieces such as thighs or neck give a good flavor and extra collagen to this rich preparation.

Ingredients to make Chicken Carbonada:

• 1 onion
• 1 carrot
• 250 grams of pumpkin
• 1 potato
• 2 chicken breast
• 1 ear
• 1 red bell pepper
• 4 cups of chicken broth
• 6 sprigs of parsley
• 1 teaspoon paprika
• 3 tablespoons of oil
• 1 teaspoon of pepper
• 1 teaspoon salt
• 1 cup of angel hair
• 2 cloves of garlic

How to make Chicken Carbonada:

1. Wash all the vegetables very well and cut them into small pieces. Pumpkin and potato can be cut into medium pieces, but not too large.
2. In a large pot, add a tablespoon of oil and first fry the onion together with the carrot. Once the onion softens, add the garlic and the paprika, and stir for a few more minutes.
3. Add another tablespoon of oil and add the pumpkin and potato to the pot. Sauté for 6 minutes over medium-low heat, stirring constantly.
4. Chop the chicken breasts and fry with oil and garlic in a separate pan.
5. Add the broth to the vegetables and bring it to a boil.
6. Add the angel hair and the chopped cob to the broth, season with the paprika, pepper and salt to taste.
7. Stir everything very well and add the pieces of breast to the broth.
8. Cook covered for 15 minutes or until the cob is tender.
9. When ready, turn off the heat and leave covered for 10 more minutes so that the chicken carbonada finishes cooking and the flavors are integrated. Serve with some chopped parsley on top and enjoy.