Crillo de Pollo
1 pound skinless, boneless chicken
breast halves - cubed
1 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1/2 teaspoon crushed dried thyme
2 bay leaves
2 large onions, chopped
3 baking potatoes, peeled and cubed
2 quarts chicken stock
6 carrots, peeled and cut into 1-inch
3 ears corn, husked and cut into thirds
1/2 cup cream
1 egg yolk, beaten
2 teaspoons arrowroot, mixed with
2 tablespoons water
2 tablespoons chopped fresh parsley
1 tablespoon minced cilantro
Preheat oven to 375 degrees F (190 degrees C).
Toss chicken cubes with salt, pepper, garlic, thyme, and bay leaves. Spread half of the
diced onion onto the bottom of a deep baking dish. Sprinkle the chicken overtop, and
cover with remaining onions. Bake in preheated oven until the chicken has turned golden
brown, 20 to 30 minutes.
Pour the chicken and onions along with the potatoes into a large soup pot; pour in the
chicken broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and
simmer for 20 minutes.
Add carrots and corn, then cover and continue simmering for 20 minutes more.
Stir together the cream and egg yolk until well blended. Slowly stir in 1/2 cup of hot broth
until incorporated; set aside. Ladle out half of the potatoes, mash, then stir back, into the
soup. Dissolve the arrowroot in the water, and stir into soup to thicken. Finally, stir the hot
egg mixture into the soup, and gently simmer for 2 to 3 minutes to thicken.
Ladle soup into bowls and garnish with a sprinkle of parsley and cilantro.
Ketchup Lovers Cookbook
The Ketchup Lovers Cookbook has recipes
for Veggie Meatloaf, Turkey Meatloaf and
Gravy, Smoked Beef Brisket, BBQ Chicken
Sandwiches, Sloppy Joes, Honey-Glazed
Meatballs, Firey Baked Beans, Microwave
Chicken Teriyaki and hundreds more!
Most American homes keep ketchup in
their kitchen. Ketchup is low in calories and
contains no fat. Does it get any better, yes it
does, frequent consumption of cooked
tomato products is associated with