“La Jota” (The J) Cuban Chicken Soup

Posted by on May 1, 2012 in Recipes | 1 comment

I just love a good chicken soup. My sister Janice makes a mean one, and this adorable little Italian place in the South Miami area (Pappa Piccolo’s) has a recipe that will make your mouth water. But if you’ve never had the cuban version of Chicken Soup, well, you’re in for a treat. It’s yellowish-orange in color and is full of great chicken-lime flavored broth, with just the perfect amount of potatoes and noodles – and big chunks of dark chicken meat.

My gringa recipe is much more hearty. It contains a little more of each of the basic ingredients…more Chicken (both white and dark), carrots, potatoes, and noodles. I hope you enjoy it.

4 to 6 chicken thighs, no skin
2 bone-in chicken breasts, no skin
2 32 ounce cartons of chicken broth
2 tablespoons of tomato paste
1 pack of Goya Chicken Bouillon (if you can’t find this brand, use your favorite brand)
1/4 teaspoon of Vigo Flavoring and Coloring, optional
3 cloves of garlic – minced or pressed through a garlic press
1 large yellow onion, chopped
1/2 teaspoon of oregano
5 carrots peeled and sliced thin
5 red potatoes peeled and cut into 2 inch cubes
1/2 Cup (or more) of fine egg noodles
1/4 to 1/2 Cup of Fresh Lime juice (to your taste)
2 pinches of saffron threads, crushed between your fingers (optional)
1 teaspoon of Salt (or more, to your taste)
1 teaspoon of freshly ground pepper (or more, to your taste)

Prep the chicken by rinsing under cold water, placing in a bowl, and sprinkling with salt on both sides.

In a large stock pot, or dutch oven, on medium to high heat add the broth, bouillon pack, coloring, chicken, oregano, tomato paste, onion, garlic. Bring this to a boil, cover, reduce the heat to low and simmer for 40 minutes.

Remove the chicken from the soup and remove the meat from the bones, cut into bite size pieces. Set aside.

Add the potatoes, carrots, and continue to simmer for another 40 minutes or until the potatoes are tender (poke with a fork to check tenderness).

Add chicken meat, noodles, saffron threads, lime juice, salt, pepper. Cook at a low temperature until the noodles are done (15 to 20 minutes). Serve hot!

One Comment

  1. 5-5-2012

    Jessica- love your website! Will make the chicken soup when I gt back to Miami! Keep ‘em coming :)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>