Ingredients:
Canola oil
1 onion
6 boneless, skinless chicken thighs
1 Teaspoon Dried Oregano Leaves
Salt
Pepper
1 quart chicken broth
2 lbs. ñame, peeled and chunked (potatos can be substituted)
1 yucca
3 carrots
About six cloves of garlic
About 4 tbsps.
chopped cilantro
2 ears of corn
What I do:
I start by heating some canola oil in a large soup pot. I slice one of the
onions into thin half circles and then throw those in and let them start
cooking. Then I add the chicken, season with some oregano, salt and pepper and
cook until the meat is done. Scoop out the chicken and onions and put in a bowl
for later. (I use one of the onions so the chicken can absorb the flavor as it
cooks). Save the juices in the pot to cook the root vegetables.
I cut the root veggies into cubes about an inch each way and add them to
the pot in the order I think they will take longest to cook: sweet potato,
yucca, potato, carrot As they cook and get tender, I gradually add chicken broth
to the pot so they always have a little bit of liquid to cook in. I slice the
rest of the onions into half rounds and throw those in, then season the mix with
some more (maybe two tablespoons) of oregano, salt, and let cook for a few minutes. As they're cooking,
After the root veggies are pretty soft, I add the rest of the chicken broth
and the corn (broken into half ears). I cut the chicken from the first step into
chunks and add it (with the cooked onions) to the pot. Bring to a boil and then
let simmer. The longer the better because the flavors will meld more. I always
like my soups thicker, closer to a stew so I let mine go quite a while to
thicken.
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