The Kenga broth, originating from Salinas in Minas Gerais, combines shredded chicken, vegetables, cassava, and seasonings. It is a simple, comforting, and warm soup, perfect for cold days and sharing with loved ones.
The Kenga broth is a comforting soup that blends delicate flavors and traditional aromas.
Its preparation includes a process of cooking and mashing vegetables and chicken, achieving a smooth and nutritious texture.
It is a delicious option that reflects the richness of Latin American cuisine, ideal for savoring during moments of calm and companionship.
Kenga Broth
Ingredients
½ kilogram of Cassava
½ kilogram of Carrot
1 Chicken breast
3 tablespoons of Chopped parsley
5 Garlic cloves
2 Chopped onions
3 tablespoons of Chopped bacon
Black pepper
Oregano
Nutmeg
Pork cracklings
1 pinch of Salt
1 Vegetable oil
Preparation
Step 1 : In a pressure cooker, heat the oil.
Step 2 : Sauté the onions and add the chicken breast, previously chopped into large pieces.
Step 3 : Then, add the carrot and cassava, seasoning with salt, pepper, nutmeg, and oregano.
Step 4 : Add half a liter of water and cook until tender.
Step 5 : Once ready, remove the chicken from the pot, drain, mash, and set aside.
Step 6 : In a blender, combine the cassava, carrot, and cooking water.
Step 7 : Blend until smooth.
Step 8 : In a separate skillet, brown the remaining garlic and onion and fry the bacon.
Step 9 : Add the shredded chicken and sauté a bit more.
Step 10 : In the same skillet, pour in the broth over the bacon and shredded chicken, bringing it to a boil.
Step 11 : Add oregano to taste, serve, and enjoy.
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