Recipe by Chef Zanna
This is a soul mending Colombian chicken soup that is eaten on a daily basis. Enjoy.
- 8 chicken thighs
- 4 ears corn (cut in half)
- 4 large carrots (ea. cut in 4 equal chunks)
- 4 stalks celery, with leaves (ea. cut in 4 equal chunks)
- 2 medium sized yucca root, peeled
- 2 onions, chopped
- 1 head garlic, minced
- 2 cups cilantro, chopped (with stems)
- 2 teaspoons sazon goya con culantro y achiote (2 packets)
- 2 tablespoons chicken bouillon, by goya (2 cubes)
- 1 teaspoon salt
- 1⁄2 tablespoon white pepper
- 1⁄2 tablespoon black pepper
Directions See How It's Made
- You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt.
- Peel the yucca root with a vegetable peeler. Cut off the ends, then cut it half lengthwise, then make three cuts in each half (giving you 8 chunks per yucca root).
- Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes).
- All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution.
- I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well.
- When chopping your cilantro -- cut the leafy tops off and give a rough chop, then mince the stems.
- Add all of the veggies,chicken thighs, dry seasonings, garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken.
- Cover and bring to a boil. Once the soup is boiling, turn the heat down to med-low, with the lid on. Let cook about 45 minute to one hour.
- Add the chopped cilantro leaves 10-15 minute before serving.
- In the end, each bowl of soup should have 1 chicken thigh, 1 section of corn, 2 chunks each of yucca root, carrot and celery and then pile on the broth.
- My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies, chunky and equally, so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.