Yes, an strange name. The sopa seca, as we explained in the Pork Carapulcra recipe, is not a soup but spaguetti with chicken (or hen), onions, garlics, basil, raisins and olives. In Ica city (south of Lima), it’s served with the carapulcra as a traditional dish. In this mix, there’s no rice; it’s one of the few dishes without this so popular garnish. Visit Ica virtually with this recipe for 4 people.

Ingredients:

• 1.1 lb of hen (or chicken) cut in pieces
• 6 tablespoons of vegetable oil
• 1 cup of chopped onions
• 2 tablespoons of ground garlic
• 3/4 cup of ground aji panca
• 6 tablespoons of chopped parsley
• 3/4 cup of ground basil
• 2 cups of grated carrots
• 1 cup of sweet wine
• 1 tablespoon of sugar
• 2 litres of water
• 1 kg (2.2 lb) of spaguettis
• 1/3 cup of black raisins
• 10 olives
• Salt, pepper and cumin to one’s taste

Preparation:

Fry the chicken pieces and put them aside.

In the same vegetable oil cook the onion, the garlic, salt, pepper, cumin and the aji panca. Add the parsley, the basil and the carrots. Let them cook and then include the chicken, the wine, the sugar, the water and let all cook again for 50 minutes until the chicken gets soft.

Take out the chicken and add the spaguettis, the raisins, the olives and cook in the same stock until all gets ready. Serve.

Note: If you serve it with the carapulcra, you can decore with cooked or fried cassavas.

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