Sunday, May 4, 2008

Cuban Chicken Soup

We have this little cuban place I eat at atleast once a week.  Im addicted to the Chicken and rice meal, and the chicken soup.  The chicken soup recipe is below.  I love it!

You will need:

Package of Bone in Chicken (I like drum sticks & Breast)
5 Potatoes
4 Corn on the cobb
1 Onion 
3 Carrots
2 Celery ribs
GOYA Blue Top Seasoning (3 tlb or more..go by taste)
4 Garlic cloves
A pinch of Saffron (Optional)
A pinch Cumin
Salt to taste
1 Bay Leaf-take out after soup is done
Fresh Cilantro Leafs (1/2 cup) Add at the very end
Juice of 1 lemon
Combine chicken and spices into a large soup pot and cover with cold water.  Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 hours...skimming any foam from the top of the stock.  You want the chicken falling off of the bone.  

Strain the stock through a fine mesh strainer, and return the stock to the rinsed out soup pot.  You can either take the chicken off of the bone, or leave on the bone.  Return chicken to the soup pot with the stock.  Add the chopped up onion, carrots, celery, potatoes, and corn (I cut the corn on the cob into 3 pieces and eat it off the cobe. (you can just had frozen corn) Add the remaining ingrediants except for the cilantro, and simmer until potatoes are tender.  Add cilantro at the very end.   
I'm not sure why Im addicted to this cuban place, but it is healthy and yummy!