Ingredients:
8 cups water
3/4 lb boneless skinless chicken breasts
1 small onions
4 whole cloves
1 lb red potatoes, peeled
1/2 lb kale, trimmed of center stalk, and shredded
1 cup onions, chopped
4 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 cup dry white wine ( vinho seco)
1/2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt ( or more to taste)
3 tablespoons fresh lemon juice
Directions:
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.
Servings: 8
Time preparation: 30 min.
Time total: 150 min.