Recipes from Havana Mania

CHICKEN SOUP
(Sopa de Pollo)

Ingredients:

1 ¾ quarts of water
½ chickens, cut into pieces
2 tablespoons minced garlic
1 teaspoon salt
¼ teaspoon ground oregano
1 medium onion, finely chopped
1 tablespoon tomato sauce
1 potato peeled and chopped into 1” cubes
1 carrot, chopped
1/8 teaspoon yellow Bijol or Saffron condiment
2 ounces (about 1/5 of a 10 ounce package) extra curly vermicelli
1 teaspoon lemon juice
Lemon wedge for garnish

In a 3 quart pot, place water, chicken, chicken liver, garlic, salt, ground oregano, onion, and tomato sauce. Cook over medium-low heat until chicken is tender (about 30 minutes). Remove chicken from pot and bone it. Discard liver, fat and skin. Cut chicken into bite-size pieces. Return meat to the pot and add potatoes and carrots. Cook over medium-low heat until vegetables are tender (about 30 minutes).

Using a potato masher, partially mash vegetables in pot, making sure to leave some larger pieces. Add yellow condiment and pasta (vermicelli). Cook until pasta is tender and mix in lemon juice just before serving. Serve lemon wedges on the side for each person to season to taste.

Serves 6