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Soups, Stews, Broths |
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INGREDIENTS:
3 pounds chicken thighs and legs skin removed, rinsed well
1 large white onion peeled and cut into quarters
1 leek (white and light green parts only), cut into 1" rings
1 green bell pepper seeded and cut into 1" pieces
1 handful of green beans cut into 1 " pieces
2 ears of fresh corn cut crosswise into quarters
2 ribs celery cut into 1" pieces
2 large carrots; peeled and cut into 1" cubes
2 lbs of potatoes - gold red, and or Idaho - peeled and cut
into 1" cubes
6 cloves of garlic peeled
1/2 cp fresh cilantro leaves
2 chicken bouillon cubes
1 tbs of kosher salt more to taste
1/2 tsp of ground pepper
Aji; Ingredients
4 scallions (white and light green parts only)
1 medium tomato peeled and seeded
1 small white onion peeled
2 fresh Scotch bonnet or Habanera chilies or 2 fresh; stems
and seeds removed (wear gloves, do not touch your eyes!)
3 tbs fresh cilantro leaves
3 tbs white vinegar
1/4 tsp of kosher salt
Garnish; sour cream
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DIRECTIONS:
Put the chicken in a large (at least 8 quart) stock pot and add 8
cups of water. Bring to a boil over high heat and then reduce the
heat to a vigorous simmer. Simmer for 10 minutes, frequently
skimming off the foam that floats to the surface.
Add all the vegetables, the garlic, the cilantro, and the bouillon
cubes to the pot, along with the salt and pepper. Stir a few times
to distribute the vegetables and submerge as many of the solids as
possible. When the broth returns to a boil, lower the heat,
partially cover the pot, and simmer, stirring once or twice for 1
1/2 hours. Taste for salt and add more if needed.
Using tongs or a slotted spoon, pick out the chicken pieces and
put them on a large plate. Stir the soup with a large spoon,
breaking up some of the potatoes to thicken the soup slightly.
When the chicken is cool enough to handle, pull the meat off the
bones and shred it by hand. Discard the bones and tendons. When
the soup is ready to serve, return the chicken to the soup.
Aji Directions:
Pulse all the aji ingredients in a food processor until they're
finely minced. Transfer to a serving bowl.
Serve the soup with the aji, sliced avocados, sour cream, and
cilantro in separate bowls. Let people add garnishes to their own
servings.
Servings: 6 |
