Recipe Index

Ingredients

• 1 whole seasoned hen or chicken (about 3 lb 5 oz to 4 lb 7 oz)
• 1 large tomato, quartered
• 1 onion, quartered
• 1 mild chilli or sweet pepper, halved
• 5 garlic cloves, peeled
• 3 potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into thick pieces
• 1 small pumpkin or pipian (about 17¾ oz), cut into wedges
• 2 ears of corn, each cut into 3 pieces
• Chicken broth or water, enough to cover (about 3¼ qt)
• 1 pataste (chayote), peeled and cut into chunks
• A handful of fresh coriander and parsley, chopped
• Salt, to taste

Method

1. Rinse the chicken and put it in a large pot. Cover with the chicken broth or water and bring to a boil, skimming off the foam.
2. Blend or finely chop the tomato, onion, chilli, and garlic together and add the mixture to the pot. Season with salt.
3. Lower the heat and simmer gently for 1 to 1 1/2 hours, until the chicken is very tender.
4. Lift out the chicken, cut it into serving pieces, and return the pieces to the pot, discarding any loose bones if you prefer.
5. Add the corn, carrots, and pataste and simmer for 10 minutes.
6. Add the potatoes and pumpkin or pipian and simmer for 15 to 20 minutes more, until all the vegetables are tender. Add more hot broth or water if the soup needs it.
7. Stir in the coriander and parsley, taste and adjust the salt, and serve hot in deep bowls with a piece of chicken and vegetables in each.

Prep: 30 min · Cook: 2 h · Total: 2 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data