NewYork-Presbyterian Hospital

Recipe Yield: 8-10 Servings

Ingredients

• 1 whole chicken, cut into 8 pieces, skin on
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons olive oil
• 3 tablespoons sofrito
• 2 tablespoons tomato paste
• 3 quarts chicken stock
• 3/4 teaspoon dried oregano
• 2 bay leaves
• 2 fresh corn on the cob
• 2 green plantains
• 1 lb yuca
• 1 lb sweet potatoes
• 1 lb butternut squash
• 1 bunch cilantro
• 1/2 bunch Italian parsley
• 1 avocado, sliced (optional)

Directions

1. Season cut chicken with salt and pepper. Heat olive oil in a large pot, add chicken, and cook until lightly browned (15-20 minutes). Add sofrito and tomato paste, cook for 5 minutes, then add chicken stock, dried oregano, bay leaves, and bring to a boil. Lower heat to a medium simmer and cook for 10 more minutes.
2. Cut the corn into 1-inch thick rounds, then peel and chop the remaining vegetables into 1-inch cubes. Every 5 minutes, add a vegetable to the pot in this order: corn, plantains, yuca, sweet potatoes, then butternut squash. Cook the butternut squash for an additional 5 minutes. Chop the cilantro and parsley and add to the soup just before serving. Garnish the soup with slices of avocado and a sprig of cilantro. Remove the chicken skin before eating.

Nutrition Facts