Ingredients
- 400 g thick noodles (tallarín)
- 6 hen or chicken pieces
- 1 red onion
- 5 garlic cloves
- 3 tomatoes
- 2 tablespoons ají panca paste
- 1 tablespoon ají mirasol paste
- 1/4 cup basil
- 2 cups broth
- Oil, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Chop the onion, garlic and tomato 4 sec/speed 5 and scrape down with the spatula.
- Add oil and sauté 6 min/120°C/speed 1.
- Add the ají panca, ají mirasol and chopped basil and sauté 4 min/120°C/speed 1.
- Add the pieces and broth. Cook 30 min/100°C/reverse/spoon speed. Remove the pieces.
- Add the raw noodles, broken up, and more broth if needed. Cook 12 min/100°C/reverse/spoon speed until the noodles absorb the sauce.
- Serve the sopa seca with the hen piece and, if you like, alongside carapulcra.
Tips
- In Chincha it's served as 'la mancha mochica': sopa seca with carapulcra.
- The noodles should be al dente and deep red, not brothy.
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