Description
A hearty and flavorful Cuban Chicken Soup that combines tender seared chicken, fresh vegetables, and aromatic spices to create a comforting and authentic Latin American dish perfect for any occasion.
Ingredients
Scale
Chicken
- 6 bone-in chicken thighs or drumsticks
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 large tomato, diced
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 ear of corn, cut into chunks
- 1 green plantain, peeled and sliced
- 1/4 cup fresh cilantro, chopped
Broth and Spices
- 6 cups chicken stock or water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper. Place the chicken in the pot and brown each side for 2-3 minutes until golden. Remove the chicken and set it aside.
- Prepare the Sofrito: In the same pot, add diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Add the diced tomato and cook for an additional 2 minutes to develop the base flavor.
- Add the Broth and Spices: Pour in the chicken stock or water. Add the bay leaf, ground cumin, and dried oregano. Raise the heat and bring the mixture to a rolling boil.
- Simmer the Chicken: Return the seared chicken pieces to the pot. Reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the chicken to cook through.
- Add Vegetables: Add potatoes, carrots, corn chunks, and sliced green plantain to the soup. Continue simmering for another 20-25 minutes until all the vegetables are tender and cooked through.
- Shred the Chicken: Remove the chicken pieces from the pot. Using two forks, shred the meat and discard the bones. Return the shredded chicken to the soup broth.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper to your preference. Stir in the chopped fresh cilantro and serve the soup hot for a flavorful and warming meal.
Notes
- This soup can be served with white rice or crusty bread for a complete meal.
- For a richer flavor, use homemade chicken stock instead of water.
- Green plantains add a unique texture; if unavailable, substitute with green bananas or additional potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
