Weekend Cooking is hosted by Beth Fish Reads.
I'll be honest. This is not a bloggy thing that I ever expected to participate in. I don't cook. I'd rather be reading, so when I do cook, I usually burn whatever I'm trying to make because my nose is stuck in a book. Luckily my husband, Luis, is a great cook or we would starve.
I have a Hispanic Heritage Challenge going on this month in honor of National Hispanic Heritage Month. I thought this would be a great opportunity to post about some of the Cuban recipes my husband has prepared for me. I've got to be one of the pickiest eaters in the world (I'm working on getting better), but even I have to say that those Cubans sure know how to cook. Holy cow. They will blow your mind.
I found this recipe when Luis was sick with a cold. He was moaning about how all he needed to feel better was some Cuban Chicken Soup. We don't have any Cuban restaurants near us, so the poor thing was feeling hopeless. Being the loving wife that I am, I googled the recipe, ran out to the grocery store and insisted on making it for him. He has so little faith in my skills (he's justified), that he tried to insist on rising from his sick bed and making it himself. Okay, even I can't screw up soup. I made him stay in bed as I awkwardly chopped and diced (read: mangled and mashed and prayed that I didn't lose a finger) and didn't realize that boneless chicken is not exactly the most flavorful choice for soup, but made it anyway, and it turned out great! I don't eat this, but he swore that he loved it and he wasn't just being kind. And he did start feeling better that evening. It's like magic! With cooler weather (hopefully) coming and cold and flu season (inevitably) arriving, you might want to give this recipe a try too!
Cuban Chicken Soup
6 chicken thighs
1 medium onion (chopped)
1/4 tsp oregano
6 cups water
2 garlic cloves (minced)
1 pack Goya chicken bouillon
1 Tbsp tomato paste
2 potatoes (peeled and quartered)
1 medium carrot
fine soup noodles
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
Prepare the chicken thighs by removing the skin and lightly salting. In a large pot, add the water, chicken, tomato paste, onion, chicken bouillon, garlic, and oregano. Bring to a boil, then reduce to low, cover, and simmer for 30 minutes. Then add the potatoes and carrots, cover and simmer for another 30 minutes until the potatoes are tender. Add pasta, saffron, lemon juice, salt and pepper and cook until pasta is tender. Serve hot in a soup bowl and enjoy!
Serving size: 6-8
Recipe found at THE BEST Cuban Recipes and Cuban Food!
Luis says it isn't ready to eat until you squeeze some lime juice into your serving.
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