1 whole chicken, skin and solid fat removed.
4 chicken feet, toe ends clipped
12 cloves of garlic peeled and crushed, divided,
¼ cup of bitter orange juice
1½ teaspoons dried oregano
1 tablespoon salt
1 tablespoon olive oil
1 large yellow onion, diced
6 sweet ajicito peppers, cut into small dice (see Ann’s Tips)
12 leaves of culantro, divided (see Ann’s Tips)
10 cups of water or low sodium stock
1 cup of green plantain cut into 1-inch-dice
1 cup of yellow yautia (eddoes) cut into 1-inch-dice
1 cup yucca cut into 1-inch-dice
1 cup of carrots cut into 1-inch-long pieces
1 cup of turnip cut into 1-inch dice
4 cups kabocha cut into 1inch dice
1 cup of grated green plantain
2 tablespoons apple cider vinegar
1 tablespoon of homemade sazon
½ cup finely chopped coriander
2 sliced avocados
Calories
595 cals
Fat
29 g
Saturated Fat
8 g
Polyunsaturated Fat
6 g
Monounsaturated Fat
13 g
Carbohydrates
46 g
Sugar
15 g
Fiber
6 g
Protein
39 g
Sodium
1183 mg
Ajicito peppers look like pale green habaneros, but are small sweet with little or no heat. Find them in Dominican and Puerto Rican groceries, but if that’s not an option, a couple of small Italian frying peppers or cubanelle peppers make a great substitute.
Spear shaped culantro or recao leaves are from the same family as cilantro, and are great used whole to flavor soups and stews. Whole branches of cilantro can be used instead, 1 cilantro for 2 culantro leaves, and if the cilantro roots are still attached, keep them on as they have a lot of flavor.
And in the summertime, try adding chunks of fresh corn cob to the soup in step 8.