Cuban Chicken Soup – Sopa de Pollo
By Three Guys From
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Cuban chicken soup amped up with and .
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 ground cumin
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 , unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and to taste
sliced red onion
Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.
Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.
Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.
Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.
Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.
Garnish with chopped cilantro and sliced mild red onion.