Aguadito de Pollo
Chicken soup prepared with rice, vegetables and cilantro

INGREDIENTS:

6 chicken pieces
1½ cup rice
12 cups of water
1 chicken stock cube
4 large potatoes (cut in 4 pieces each one)
1 cup fresh coriander (chopped)
½ cup coriander leaves
1 onion (chopped)
2 garlic cloves (chopped)
2 tablespoons turmerik
1 cup freshpeas
1 cup cut corn from cob
olive oil
Salt and pepper to taste

PREPARATION:
 

Season the chicken serving pieces with salt and pepper.

In a pot, heat olive oil. Prepare seasoning with onion, garlic and turmerik. Once cooked, add chicken and fry well. Add, peas, corn and chopped coriander. Cook for 5 minutes.

Add water, chicken stock cubes, potatoes and rice. Boil it for 20 minutes until the potatoes and rice are ready.

Serve it immediately. Garnish with coriander leaves.

Sancochado
Meat soup with vegetables

INGREDIENTS:

15 cups of water
2 pounds of osso buco
2 pounds of steawing meat pieces (app. 2" by 2")
3 bay leaves
2 mint leaves
1 cup celery (big dices)
2 medium-sized leek (cut it in big pieces)
4 corn cobs (Cut in half)
1 medium-sized cabbage (leaves).
2 turnips (diced)
12 potatoes (cut in 4 pieces each one)
3 medium-sized carrots (big dices)
Salt and pepper to taste

PREPARATION:
 

Place the meat in a large pot with water. Boil it with bay leaves, mint, salt and pepper seeds until the meat is tender. (About 2 hours). Remove fat and boil it for a few minutes more. Add potatoes, carrots, celery and turnip. Cook for 20 minutes and add leek and cabbage. Cook 10 more minutes. Add salt and pepper to taste.

Serve hot. Garnish with fresh coriander leaves.