Early Spring 2018 my two dear friends from USC, Ash and Lisa, and I went on a girls trip to Puerto Rico. I could not wait to eat my way through San Juan! We arrived at 5am and had 6-hours before we could check-in to our hotel, so we dropped off our bags and headed out to find food. Across the street there was a small restaurant filled with locals. We b-lined it there, sat and dined on classics like mofongo, empanadillas, sancocho and sopa de salchichon while watching the city awaken. While eating, I felt that combining the two soup dishes would result in a heightened flavorful experience and decided I would the attempt the inspired version when I returned home.
2-1/2lb Skinless, Boneless Chicken Thighs, cubed
1 Spanish Salami, sliced then halved
1 Large Onion, cut into wedges
2 Ears of Corn, sliced
2 Plantains, sliced
2 Large Yukon Gold Potatoes, quartered
1 Large Yam, quartered
2 Tablespoons Olive Oil
6 Garlic Cloves, minced
32oz Chicken Stock
1/2 Cup Water
Salt and Pepper, to taste
1. In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, seasoned chicken and onion and stir until chicken is brown on all side and onion begins to caramelize.
2. Add stock and cook down until reduced by half, about 20 minutes.
3. Stir chicken, add remaining ingredients and bring to a boil. Lower to a simmer and cover for 30 minutes.
4. Uncover and simmer for another 20-30 minutes or until the stock has reduced and the meat is tender and vegetables are soft.