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Puerto Rican Chicken Sou
Puerto Rican Chicken Sou

Puerto Rican Chicken Sou
Puerto Rican Chicken Sou
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 1
    item
     bell pepper, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    item
     tomatoes, diced
  • 2
    item
     carrots, diced
  • 1
    item
     yuca, peeled and diced
  • 1
    item
     plantain, peeled and sliced
  • 1
    item
     sweet potato, peeled and diced
  • 1920
    ml
     chicken broth
  • 2
    lb
     chicken pieces (bone-in, skin-on)
  • 1
    tsp
     dried oregano
  • 1
    tsp
     ground cumin
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh cilantro and culantro for garnish
  • 1
    item
     lime wedges for serving
Puerto Rican Chicken Sou
Instructions:
  1. Sofrito Base: In a large pot, heat olive oil over medium heat. Add onions, bell peppers, and garlic. Sauté until softened and fragrant.
  2. Vegetables: Add diced tomatoes, carrots, yuca, plantain, and sweet potato to the pot. Stir to combine with the sofrito.
  3. Broth and Chicken: Pour in chicken broth and add chicken pieces to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, until chicken is cooked through and vegetables are tender.
  4. Seasoning: Stir in dried oregano, ground cumin, salt, and pepper. Adjust seasoning to taste.
  5. Garnish: Remove chicken pieces from the soup and shred the meat. Return shredded chicken to the pot. Garnish with fresh cilantro and culantro.
  6. Serving: Ladle the soup into bowls and serve with lime wedges on the side for squeezing over the soup.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 1
    item
     bell pepper, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    item
     tomatoes, diced
  • 2
    item
     carrots, diced
  • 1
    item
     yuca, peeled and diced
  • 1
    item
     plantain, peeled and sliced
  • 1
    item
     sweet potato, peeled and diced
  • 1920
    ml
     chicken broth
  • 2
    lb
     chicken pieces (bone-in, skin-on)
  • 1
    tsp
     dried oregano
  • 1
    tsp
     ground cumin
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh cilantro and culantro for garnish
  • 1
    item
     lime wedges for serving
1
Servings
0

Sofrito Base: In a large pot, heat olive oil over medium heat. Add onions, bell peppers, and garlic. Sauté until softened and fragrant.

Vegetables: Add diced tomatoes, carrots, yuca, plantain, and sweet potato to the pot. Stir to combine with the sofrito.

Broth and Chicken: Pour in chicken broth and add chicken pieces to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, until chicken is cooked through and vegetables are tender.

Seasoning: Stir in dried oregano, ground cumin, salt, and pepper. Adjust seasoning to taste.

Garnish: Remove chicken pieces from the soup and shred the meat. Return shredded chicken to the pot. Garnish with fresh cilantro and culantro.

Serving: Ladle the soup into bowls and serve with lime wedges on the side for squeezing over the soup.

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