Puerto Rican-style Chicken Soup

Ingredients

In this Puerto Rican adaptation of Tinola, the traditional Filipino ingredients such as malunggay leaves and green papaya are replaced with Puerto Rican staples like yuca (cassava) and plantains. The flavors are also influenced by the use of sofrito, a traditional Puerto Rican seasoning, and the addition of herbs and spices commonly found in Puerto Rican cuisine. We alse have the original recipe for Tinola, so you can check it out.

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 bunch cilantro, chopped 1 bunch cilantro, chopped
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon ground annatto (achiote) 1 teaspoon ground annatto (achiote)
• 2 bay leaves 2 bay leaves
• 2 yuca (cassava) roots, peeled and cut into chunks 2 yuca (cassava) roots, peeled and cut into chunks
• 2 green plantains, peeled and sliced 2 green plantains, peeled and sliced
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the chopped cilantro, dried oregano, ground annatto, and bay leaves. Cook for another minute to allow the flavors to meld.
4. 4.
   Add the yuca (cassava) chunks, sliced plantains, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and the yuca and plantains are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Sopa de Pollo Puertorriqueña hot, garnished with additional chopped cilantro if desired.

Treat your ingredients with care...

• Yuca (cassava) — Make sure to peel the yuca roots thoroughly, removing the tough outer layer. Cut them into chunks of similar size to ensure even cooking.
• Plantains — Choose green plantains for this recipe as they hold their shape better during cooking. Peel them carefully, removing the skin completely before slicing.

Tips & Tricks

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper.
• If you prefer a thicker soup, you can mash some of the cooked yuca and plantains with a fork before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Sopa de Pollo Puertorriqueña with a side of white rice or crusty bread to soak up the flavorful broth. It pairs well with a simple green salad or a side of avocado slices for added freshness.

Presentation advice

Garnish each bowl of Sopa de Pollo Puertorriqueña with a sprig of fresh cilantro and a squeeze of lime juice for a vibrant and appetizing presentation. Serve it in colorful ceramic bowls to enhance the visual appeal.