Cuban Chicken Soup – Sopa de Pollo
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Cuban chicken soup amped up with yuca and plantains.
3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper 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.
Recipe URL: http://www.icuban.com/food/sopa_de_pollo.html
This is a wonderful recipe for beans eaten in Puerto Rico but you can substitute pumpkin with any squash or the spices ~ Just go with your gut instinct and enjoy !
1 small onion, chopped
1 small green bell pepper,
2 cloves garlic, chopped
1 tablespoon fresh cilantro
1 teaspoon annatto or achiote
1 tablespoon olive oil
1/2 cup diced ham
1 (16.5 ounce) can red beans,
1 cup peeled and diced
1/2 cup peeled and diced
1 cup water
1 teaspoon salt
||In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
||Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
Sustainable Seafood Recipe
Avocado, green onions, fresh cilantro, tangy lime juice and extra-virgin olive oil make a splendid sauce for this light fish. Accompany with roasted fennel, red onion and sweet potato wedges. End the meal with pecan cookies and orange slices sprinkled with sugar and cinnamon.
Both farmed and wild-caught striped bass from the United States are on the Seafood Watch green “Best Choices” list.
- 10 tablespoons extra-virgin olive oil
- 1 bunch green onions, chopped (about 2/3 cup)
- 1/3 cup chopped fresh cilantro plus 4 sprigs
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded and minced
- Coarse kosher salt and freshly ground pepper
- 1 large avocado, pitted, peeled, cut into 1/3-inch pieces
- 1 lime, thinly sliced
- 2, 1 1/2-pound whole striped bass, cleaned, scales removed
Mix the oil, green onions, chopped cilantro, lime juice and chile in a medium bowl. Season to taste with salt and pepper. Transfer 2 tablespoons of the sauce to a small bowl and gently fold the avocado into the remaining sauce.
Arrange a rack 6 inches below the broiler and preheat the broiler. Line a rimmed baking sheet with foil. Make 4 diagonal slices on each side of the fish, cutting to the bone, and place the fish on the foil. Sprinkle inside and out with salt and pepper. Place the cilantro sprigs and lime slices in the cavity. Spread the 2 tablespoons of sauce in the small bowl over both sides of the fish, rubbing into the cuts.
Broil the fish, turning once, until the skin is crisp and the flesh is opaque when cut into with a small knife, about 4 minutes per side. Remove the top fillet from each fish by cutting along the top edge of the backbone and along the belly. Carefully slide a spatula between the bone and the fillets and invert onto plates. Starting from the tail, gently pull out the backbone and discard. Transfer the bottom fillets to plates. Spoon the sauce over and serve.
Recipe by: http://casunshine.visibli.com/share/XADGEw
- 1 (12 ounce) package al fresco® Spicy Jalapeno chicken sausage, fully cooked, slice on the diagonal 1/4 inch thick
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons dry sherry
- 1 cup fresh mango, 1 inch chunks
- 1 cup fresh pineapple, 1 inch chunks
- 1 1/2 cups fresh salsa
- 1/2 cup prepared fresh/frozen edamame (soybeans)
- 1/2 cup canned black, unsalted soybeans, rinsed
- 3 cups cooked jasmine rice
- 1 tablespoon chopped fresh cilantro
- Heat a 12 inch skillet with olive oil over high heat. Quickly saute the jalapeno sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
- Mix the chopped cilantro with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.