Description: This colombian recipe for Chicken soup improves on the traditional by addying yucca, plantains and red potatoes. What an excellent blend of flavors!
Method: Place the cut-up hen in the cold water with the herbs and salt and pepper and cook slowly until the hen is tender. While it is cooking, chop the onion, tomatoes, peppers, and add to the pot with thw garlic. Cut the corn and plantains in 1 1/2-inch pieces and add. Then chop the remaining vegetables (not too small) and add. Continue cooking until all the vegetables are tender. Season to taste. For a little more zip, add a bit of hot pepper. Serve in large soup dishes.
Ingredients:
One 4-5 lb. stewing hen, cleaned, dressed and cut up
1 large onion
2 ripe tomatoes
2 green peppers
4 garlic cloves, mashed
1 lb. yucca
2 medium size otoes
3 green plantains
1/2 lb. zapallo (pumpkin)
3 ears of tender corn
1 lb. potatoes
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