Andalusian Picadillo Soup is a delightful culinary experience that highlights the robust and diverse flavors of the Andalusian region of Spain. This traditional soup begins with a whole chicken simmered with halved onion, peeled garlic cloves, a bay leaf, and water until the meat is tender and fragrant, approximately 45 minutes to an hour. Once cooked, the chicken is set aside to cool while the flavorful broth is strained of its aromatic ingredients. This clear and savory base is then seasoned with salt and enriched with diced carrot, green bell pepper, and ripe tomato, simmered until perfectly tender.
The cooled chicken is shredded, its skin and bones discarded, and reintroduced to the pot alongside diced serrano ham and rice. This combination continues to bubble gently for another 15-20 minutes, allowing the rice to soak up the rich flavors of the broth. A dash of smoked paprika is added, infusing the soup with a characteristic smoky depth. Finally, chopped hard-boiled eggs are stirred in, adding a touch of creaminess and an extra layer of heartiness to the dish.
Served hot and garnished with fresh parsley, Andalusian Picadillo Soup is a vibrant and nutritious meal, ideal for a cozy family dinner or a sophisticated starter at a dinner party. This soup is not only a culinary delight but also a showcase of Andalusian culture, where simple, fresh ingredients are transformed into a dish bursting with flavor and history.
Ingredients
1 whole chicken (about 4 lb)
1 onion, peeled and halved
2 cloves garlic, peeled
1 bay leaf
2 liters (8 cups) water
Salt to taste
200 grams (7 ounces) serrano ham, diced
2 hard-boiled eggs, chopped
1 carrot, diced
1 green bell pepper, diced
1 tomato, peeled and chopped
Fresh parsley, chopped (for garnish)
100 grams (3.5 ounces) rice
1 tsp smoked paprika
Directions
1. Place the whole chicken in a large pot.
2. Add the halved onion, peeled garlic cloves, bay leaf, and water to the pot.
3. Bring the water to a boil, then reduce the heat to a simmer.
4. Cook the chicken until tender, approximately 45 minutes to 1 hour.
5. Remove the chicken from the pot and set aside to cool.
6. Strain the broth to remove the onion, garlic, and bay leaf.
7. Return the broth to the pot and season with salt to taste.
8. Add the diced carrot, green bell pepper, and tomato to the pot.
9. Cook the vegetables until they are tender, about 10-15 minutes.
10. While the vegetables are cooking, shred the cooled chicken, discarding the skin and bones.
11. Add the shredded chicken, diced serrano ham, and rice to the pot.
12. Cook for an additional 15-20 minutes, or until the rice is tender.
13. Stir in the smoked paprika and chopped hard-boiled eggs.
14. Serve the soup hot, garnished with fresh parsley.