Ingredients
- 7 cloves garlic clove
- 3 medium carrots, chopped
- 1 red bell pepper, cored, seeded, and chopped
- 1 eco-friendly bell pepper, cored, seeded, and chopped
- 1 small Spanish onion, chopped
- 1 habenero chile, chopped
- 2 cup chopped fresh cilantro leaves
- 1 gallon water
- 3 low-sodium chicken bouillon cubes
- 1 tablespoon ground cumin
- Pepper and salt
- 1 (three or four-pound) chicken, reduce 8 pieces
- 1 small yucca, peeled and reduce 2-inch pieces
- 1 eco-friendly plantain, peeled and reduce 2-inch pieces
- 5 all-purpose taters, halved
- 2 ripe plantains, peeled and reduce 3-inch pieces
- 4 ears corn, decline in 3 pieces
Directions
Inside a blender, puree the garlic clove, carrots, peppers, onion, chile, and 1 cup cilantro .
Inside a large pot, combine the puree using the water, bouillon cubes, and cumin, and season with pepper and salt. Provide a boil, lower heat, and simmer for half an hour.
Add some chicken and simmer for an additional twenty minutes.
Add some yucca and eco-friendly plantain and simmer for ten minutes more. Add some taters, ripe plantain, and corn and simmer for an additional fifteen minutes.
Inside a blender, combine the rest of the 1 cup cilantro and a bit of the stew broth and puree. Stir the puree in to the soup, season with pepper and salt, and serve.
Recipe thanks to Nancy Cabrera, Pomona, NY