Pisca Andina GF Recipe

Prepare the Chicken Broth

In a large pot, add the chicken thighs and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook for about 30 minutes until the chicken is tender.

Cook the Potatoes

While the chicken is cooking, add the diced potatoes to a separate pot of boiling salted water. Cook until tender, about 10-15 minutes. Drain and set aside.

Poach the Eggs

In a small saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel.

Combine and Season

Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the broth, add the cooked potatoes, lemon juice, salt, and black pepper. Stir gently.

Serve

Ladle the chicken and potato mixture into bowls. Top each bowl with a poached egg and sprinkle with fresh parsley and cilantro before serving.