Sopa Seca
Sopa Seca is a traditional Peruvian pasta dish that translates to "dry soup." It features noodles cooked directly in a rich, aromatic sauce made from a blend of aji panca, tomatoes, and various spices. This hearty and flavorful dish is often served alongside carapulcra.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 553 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gchicken breast, cut into 1-inch (2.5 cm) pieces
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 2 tbspaji panca paste
- 2 tbsptomato paste
- 0.5 tspground cumin
- 0.5 tspdried oregano
- 4 cupchicken broth
- 250 gspaghetti, broken into 2-inch (5.1 cm) pieces
- 1 pcsred bell pepper, diced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspolive oil
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
dutch oven · large pot · cutting board · knife
The method
Step by step
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
About 7 min
Cook’s note: Browning the chicken adds depth of flavor to the dish.
- 3
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.
About 5 min
- 4
Stir in the minced garlic, aji panca paste, and tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant and the pastes have deepened in color.
About 3 min
Cook’s note: Cooking the pastes well helps to develop their flavor.
- 5
Add the ground cumin, dried oregano, salt, and black pepper. Stir to combine.
About 1 min
- 6
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
About 5 min
- 7
Return the cooked chicken to the pot. Add the diced red bell pepper.
About 1 min
- 8
Stir in the broken spaghetti, ensuring it is submerged in the liquid.
About 1 min
- 9
Cover the pot and reduce heat to low. Simmer for 15-20 minutes, or until the spaghetti is cooked through and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
About 20 min
Cook’s note: Stirring prevents the pasta from clumping together and sticking to the bottom.
- 10
Remove from heat and let it rest for a few minutes before serving.
Cook’s note: The pasta will continue to absorb liquid as it rests.
- 11
Garnish with fresh parsley, if desired, and serve hot.
Per serving
Nutrition
- Calories
- 553.3kcal
- Protein
- 50.6g
- Carbs
- 57.3g
- Fat
- 13.1g
- Fibre
- 4.4g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Sopa Seca in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of broth or water if it seems too dry.
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