Chicken Soup (Venezuela)

Soup brings memories of my childhood when my Granma Petra makes big pot of soup for our families reunions. The soup was cooked in wood and the flavors it was just delicious. I grow up eating every type of soup   chicken, cruzado meat and chicken, fish. No matter is the weather is cold or hot in Venezuela we loved to eat a hot bowl of soup. If you go to the beach you will order a bowl of Sopa de Mariscos seafood soup and enjoy it with a “friita Polar” very cold Venezuela  beer. A key ingredient in the soup is a good sofrito. The sofrito is base of the Venezuelan and Latin cuisine.

Recipe Chicken Soup
2 Tbsp. of olive oil
1 cup of chopped Onions
3 aji dulce Sweet Habanero pepper
½ cup of chopped Red Peppers
½ cup of chopped Green Peppers
1/3 cup of chopped Green Onion
1 cup of chopped Celery
6 large cloves of garlic, peeled and minced
1.5 Pound of chicken medium size pieces
12 cups of water

1 medium yam “├▒ame “, peeled, and cut into (1-inch) cubes
1 medium malanga “ocumo”, peeled, and cut into (1-inch) cubes
1 yucca root, peeled, and cut into (1-inch) cubes
1 large green plantain peeled and cut into 6 pieces
2 medium ears sweet corn fresh, cut in 5 pieces each
2 medium carrots, peeled, and cut into (1-inch) cubes
3 medium potatoes, peeled, and cut into (1-inch) cubes
½ pound of pumpkin unpeeled cut into (1-inch) cubes
1/4 cup fresh cilantro
Black pepper

 Prepare the Sofrito: In a large saucepan heat the vegetable oil. Brown the onion and garlic and then add the green and red peppers, green onions, sweet pepper and celery. Cook for about 10 minutes to medium heat.

 Add the chicken and cook for 5 minutes stirring.
Add the water and the vegetables with exception of the potatoes and pumpkin. Bring to a boil, reduce heat and simmer for about 10 minutes.
Add potatoes, carrot and pumpkin. Season with salt, pepper, and cook for 20   minutes more.

Turn off the stove and add fresh chopped cilantro.

Enjoy a delicious bowl of soup with Casabe (yuca) bread or Arepas.

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