Description
A hearty and flavorful Cuban Chicken Soup featuring tender seared chicken simmered with aromatic vegetables, spices, and fresh cilantro, creating a comforting and nourishing dish perfect for any occasion.
Ingredients
Scale
Chicken and Broth
- 6 bone-in chicken thighs or drumsticks
- 8 cups chicken stock or water
- 2 tbsp olive oil
- 1 bay leaf
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 large tomato, diced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 cup corn kernels (fresh or frozen)
- 1 medium green plantain, peeled and sliced
- 2 tbsp fresh cilantro, chopped
Spices
- 1 tsp ground cumin
- 1 tsp dried oregano
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken thighs or drumsticks generously with salt and pepper, then brown them on each side for 2-3 minutes until golden. Remove the chicken and set aside.
- Prepare the Sofrito: In the same pot, add chopped onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Add the diced tomato and cook for an additional 2 minutes to develop flavor.
- Add the Broth and Spices: Pour in the chicken stock or water. Stir in the bay leaf, ground cumin, and dried oregano. Bring the mixture to a boil to combine all ingredients.
- Simmer the Chicken: Return the seared chicken to the pot. Reduce the heat to low and let it simmer gently for 20 minutes, allowing the chicken to cook through and infuse the broth.
- Add Vegetables: Add the cubed potatoes, sliced carrots, corn kernels, and sliced green plantain to the pot. Continue to simmer for another 20-25 minutes until the vegetables are tender and cooked through.
- Shred the Chicken: Carefully remove the chicken pieces from the pot. When cool enough to handle, shred the meat off the bones, discarding the bones and skin. Return the shredded chicken to the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the fresh chopped cilantro for a bright, fresh finish. Serve the soup hot and enjoy.
Notes
- You can substitute chicken stock with water and add bouillon cubes if desired for richer flavor.
- Green plantain adds a unique texture and flavor but can be replaced with more potatoes if unavailable.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a spicier version, add a pinch of crushed red pepper flakes during the sofrito step.
- Use fresh cilantro as a garnish just before serving to preserve its vibrant flavor.
