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 of salt
1 tablespoon of olive oil
1 large yellow onion, diced (2 cups)
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
Ajicito peppers look like pale green habaneros, but are small sweet with little or no heat. You can 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. You can use a whole branches of cilantro instead, I 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.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.