A delicious and comforting recipe that is especially special during the early harvest season of corn. 'Jilotas' are small unwanted offshoots that grow on each plant, meaning the extra ears that develop at the margins of the main cobs. A plant only needs to have two offspring to adequately absorb nutrients from the soil and produce a good corn cob at the end of the season.
El Salvador's Jilotas Broth with Chipilín is a traditional recipe prepared at the beginning of the corn harvest. The term 'jilota' refers to the unwanted little offshoots from each plant, that is, the extra cobs that form on each stalk. This broth is highly nutritious and easy to make, offering a unique blend of flavors and textures that delight the palate of those who try it.
I invite you to venture into the kitchen and enjoy this exquisite recipe together. We hope you enjoy it to the fullest!
Jilotas Broth with Chipilín
Ingredients
6 Jilotas
500 grams of Chicken breast
1 Mazo chipilín
5 Potatoes
1 Guisquil
1 White onion
Pepper and cumin seeds
4 Celery sticks
1 Chicken broth cube
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, it is important to start by cleaning the chicken, removing the skin and cutting it into pieces.
Step 2 : Next, chop the celery, onion, and pepper with cumin.
Step 3 : In a large pot, place the chicken along with 2.5 liters of water and bring to a boil.
Step 4 : While the chicken is cooking, clean the jilotas and chop the vegetables and chipilín that has been previously washed.
Step 5 : After about 15 minutes of cooking the chicken, add the chopped vegetables and a spoonful of chicken broth cube.
Step 6 : Let it cook for another 15 minutes.
Step 7 : Once ready, serve the hot broth and enjoy a delicious chicken and vegetable soup.
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