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Recipe for Queens Casserole
Queens casserole, crema de ave de la reina or potage de la reina, as we call it in some Spanish cultures is a rather fancy dish that usually satisfies more than most main dishes do. The closest North American dish is called cream of chicken soup although there are some variations with this Spanish version.
First lets look at what is know in Spanish as potage; "Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush."Wikipedia.
This dish is not very simple to do but the results more than make the efforts worthwhile. There are some variations and this is a result of local customs and cultures. Here is the list of ingredients for the first of two parts and the kitchen tools you will need to cook and prepare.
1 deep pot
3 pounds of chicken
1 onion (cut up)
1 green pepper (cut up)
3 garlic cloves
1 cup of cut up tomatoes
1 carrot (cut up)
1 potato (cut up)
6 cups of water
1 teaspoon of salt or to taste
1/4 teaspoon of ground black pepper or to taste
Bring these ingredients to boil until the broth has been reduced to about 3 cups. Drain and save this broth. Proceed to shred the chicken.
Part two ingredients and kitchen ware are:
1 cup of bread stuffing (unseasoned)
1/2 cup of milk cream
3 egg yolks (pre-cooked)
1&1/2 cups of milk
3 spoons of butter (melted)
2 spoons of white flour
1 parsley bunch or canned corn kernels (not cream)
Dip the bread crumbs in the milk cream, add it and the shredded chicken, the egg yolks, the milk and the flour to a blender and mix well. Add the ingredients from the blender into the pot and proceed to add the pre-melted butter and the saved broth. Let cook in a slow to medium flame and stir regularly until thickened. Taste for salt and add more if desired. Do the same for the ground black pepper.
Some cultures will ad chicken bouillon but this is up to you as the original recipe does not call for it.
Serve hot and accompany with French bread which has been brushed with virgin olive oil and unto which you have sprinkled some Parmesan cheese. Accompany with white wine served chilled and a side salad. Use the parsley to dress up the soup. You may substitute the parsley by sprinkling some canned corn kernels. The dish can also be used as a cream which is poured onto any fowl or even pasta.
Good for cold winter nights and when you do not intent on venturing outside since you will probably be stuffed and ready for a good rest.
If after your meal you have this sudden urge to mutter something in Spanish try this on for size "Buen apetito!"
Gazpacho Soup- another easy recipe
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© 2012 Luis E Gonzalez