This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup, removed, and served on the side. For authentic accompaniments, try white rice cooked in chicken stock and a simple green salad with Russian dressing.
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.
Martha Stewart Member
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!