This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
Yield: serves 6-8
2 tbsp. canola oil
3 cloves garlic, crushed
1 large yellow onion, minced
1 plum tomato, cored, seeded, and finely chopped
10 cups chicken stock
8 sprigs cilantro
8 skinless chicken thighs
8 oz. red potatoes, peeled and cut into 1″ chunks
3 medium carrots, peeled and sliced crosswise
1 large green plantain, peeled and cut into 1″ chunks
2 oz. spaghetti, broken in half
Kosher salt and freshly ground black pepper, to taste
Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes. Add stock, cilantro, and chicken; cook for 20 minutes. Add potatoes, carrots, and plantain; cook until everything is tender, about 25 minutes. Remove and shred chicken, discarding bones and fat. Add chicken to pot along with spaghetti. Cook until pasta is al dente, about 8 minutes. Season with salt and pepper.