Out with the holidays and in to the New Year. I don’t know about you but I for one am relieved the festivities have wound down. In January, many still celebrate Three Kings Day. I know in Puerto Rico they do, so after all that it’s time to set some goals for the New Year. Keep it simple and attainable. Many get caught up in trying to do too much only to feel they failed. I stopped dieting years ago! Come on; I’m a chef! I spent most of my life in the kitchen and whipping up my arroz y habichuelas! So instead my goal is to work out more that way I don’t give up on what I love – FOOD! I have, however, learned how to customize many of my traditional dishes to healthier versions, like I did at Mount Sinai hospital last month for Diabetes Awareness month. The idea is to never deny yourself what you like but you can tweak and make it figure friendly!! After the pernils, arroz, pasteles and coquito a good way to wean you from all that rich food is a good sopa! My sopa de pollo is a godsend and delicioso. With easy ingredients like boneless chicken, ripe plantains and a delectable broth, it is the best cure for both the cold days and late nights.
Ingredients:
2 lbs of boneless thighs or drumsticks
3 garlic cloves, peeled and chopped
2 very ripe plantains (almost black)
1 pound cooked ham, cut into ¼ inch cubes
¼ cup chopped fresh cilantro leaves
1 tbsp of sofrito
1 32 oz can of low-sodium chicken broth
2 cups of water
*Optional: For a richer soup add corn on the cob or veggies.
In a stockpot, combine the chicken, sofrito, garlic, and water to cover by about 1 inch. Stir well. Cover and cook over medium heat until the chicken is no longer pink.
While the chicken is simmering, prepare the plantains: Cut the ends off and cut a slit lengthwise down the middle. Open and remove the peel, using a knife or your hands, as if you were taking a jacket off somebody. Cut the plantain into ½ inch chunks and transfer to a bowl.
Add the sofrito, ham, cilantro, sazon, chicken broth and to the stockpot and mix.
Bring the soup to a boil, and add the plantains chunks. Let boil until the plantains are cooked, stirring
occasionally, about 10 minutes
