Hearty Chicken and Winter Root
2 tablespoons olive oil
3 cloves garlic, finely minced
1 large yellow sweet onion, finely chopped
3 medium Roma tomatoes, seeded, finely chopped
10 cups organic low-sodium chicken stock
8 sprigs cilantro, chopped, plus extra for garnish
8 boneless, skinless chicken thighs
½ lb. Yukon gold potatoes, peeled, cut into 1-inch cubes
3 medium carrots, peeled, sliced crosswise
1 large green plantain, peeled, cut into 1-inch cubes
(turnips as substitute)
2 cups brown rice, cooked
Salt and pepper to taste
¼ cup chopped jalapenos, seeded, diced
Sour cream for plating
In a large stockpot, heat the oil over medium heat, and add the garlic, onion and tomatoes. Cook until soft, about 8 to ten minutes. Add the chicken stock, cilantro sprigs and chicken. Simmer on low heat for 20 minutes. Add the potatoes, carrots and plantain (or turnips), and cook until vegetables are tender, about 25 minutes. Carefully remove the chicken thighs from the pot and allow them to cool. Using a knife and fork, shred the chicken.
Add the shredded chicken back to the pot, season with salt and pepper and allow to simmer for 8 to ten more minutes.
To serve the dish, place a few spoonfuls of rice in bottom of a soup bowl. Ladle the soup over the rice, garnish with cilantro, jalapenos and sour cream. For a complete meal, serve with warm corn tortillas.