Venezuelan Chicken Vegetable Soup
A bright, flavorful, hearty stew from Baltimore chef and restaurateur Irena Stein.
Servings: 8 people
Ingredients
- 8 chicken thighs, bone in and skin on
- 4 cloves garlic, peeled
- 1/2 large yellow onion, medium dice
- 3 medium-sized carrots, cut in 1/4" rounds
- 2 very ripe plantains, cut in 1/2" rounds
- 2 large leeks, cut in 1/4" rounds
- 1/2 butternut squash, peeled, seeded and medium diced
- 2 sweet potatoes, medium dice
- 1 each yellow and red pepper, seeds removed, medium dice
- 3 bay leaves
- 1 bunch fresh cilantro
- 3 aji dulce, if available
- 2 ears sweet corn, cut into thirds (use frozen if fresh is unavailable)
- salt and pepper to taste
- fresh lime, to garnish
Instructions
- Add all the ingredients to a large stock pot, except for the corn and lime. Reserve some cilantro for garnish.
- Fill the pot with water to cover all the ingredients. Bring to a boil, then lower to a simmer and cook over medium-low heat for about an hour. Taste for seasoning and add salt if needed. [Ed. note: I added 1 1/2 tablespoons of salt.]
- Add the corn and warm through. Remove the chicken and when cool enough to handle, pull from the bone and cut the meat into chunks. Return the chicken meat to the soup pot.
- Serve with fresh lime and cilantro. Ideally, refrigerate the stew until the next day to improve the flavor.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
