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Rich and elemental, this stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup and then taken out and served on the side. For authentic accompaniments, try white rice cooked in chicken stock and a basic green salad with Russian dressing.

Source: Martha Stewart Living, January 2010



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How would you rate this recipe?
  • maurainelle
    28 OCT, 2012
    I love this recipe! Have been making it ever since I first saw it in the magazine. It's easy comfort food with a twist.
  • MS12137482
    28 MAY, 2012
    Loved it with the following modifications; Used 2 teaspoons chicken base Used 3 1/2 pounds of left over chicken parts Added 1/2 pound of thighs Entire can of the tomatoes-only two extra but what are you going to do with two left over tomatoes? 5 smashed garlic cloves 2 peppers Would recommend tying cilantro with twine to make it easier to remove it. Enjoy!

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