Caldo de pollo y succotash

Ingredientes

• 500 ml good-quality chicken stock
• 1 x 640g pack chicken breast fillets
• 2 tbsp extra virgin olive oil, plus extra to drizzle (optional)
• 1 onion, diced
• 4 garlic cloves, finely crushed
• 500 g courgettes, finely diced
• 1 green pepper, deseeded and finely diced
• 2 bay leaves
• 2 tbsp Worcestershire sauce
• 2 x 198g tins sweetcorn, drained
• 220 g frozen broad beans, defrosted and double podded
• 1 x 300g pack Taste the Difference Majestic Vine Tomatoes, roughly chopped
• handful basil leaves, torn
• 3 tbsp cider vinegar
• 1/2 x 20g pack chives, finely chopped
• pinch chilli flakes (optional)

Preparación

1. 1

   Pour the chicken stock into a pan with 250ml water and bring to a gentle simmer. Add the chicken breasts and poach for 10-15 minutes, or until cooked through. Remove the chicken with a slotted spoon onto a plate. Skim the surface of the stock if necessary. Set aside.

2. 2

   Heat the oil in a large, deep pan over a medium-low heat, then sauté the onion for 6-8 minutes. Add the garlic and cook for 1 minute, then add the courgettes and pepper and cook for 2-3 minutes, until just softened. Strain the stock into the pan, add the bay leaves and Worcestershire sauce, and season. Simmer over a low heat for 10 minutes.

3. 3

   Meanwhile, use two forks to shred the poached chicken into large chunks. Add the chicken to the broth with the sweetcorn and broad beans. Cook for 5 minutes, then turn off the heat and stir through the tomatoes, most of the basil and the vinegar. Season to taste, if necessary.

4. 4

   Ladle into bowls, top with the remaining basil, the chives and chilli flakes (if using), and serve drizzled with olive oil.