Ingredients
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8 cups water
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1 small onion
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1 lb red potatoes, peeled
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1/2 lb kale, trimmed of center stalk, and shredded
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1 cup onion, chopped
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4 garlic cloves, minced
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1 1/2 tablespoons olive oil
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1/2 cup dry white wine (vinho seco)
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1/2 teaspoon ground coriander
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1 teaspoon paprika
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1/4 teaspoon cayenne pepper
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3/4 teaspoon salt (or more to taste)
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3 tablespoons fresh lemon juice
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3/4 lb boneless skinless chicken breast
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4 whole cloves
Instructions
- In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
- After 10 minutes, add the potatoes and simmer for another 25 minutes.
- Reserve the broth.
- Discard the onion and cloves.
- Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
- In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
- Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
- Add the chicken (still reserving the potatoes) and salt and bring to a boil.
- Reduce heat and simmer, covered, for about 1-1/2 hours.
- Add reserved potatoes and simmer another 1/2 hour, uncovered.
- Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.