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Ingredients2 h servings 458 cals
Original recipe yields 6 servings
- Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.
- Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.
- Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.
- Cook's Note:
- If you have trouble finding name root, you may substitute yuca root. Also, some of the ingredients are Goya® products, so check your grocery store's ethnic foods aisle.
Per Serving: 458 calories; 7 g fat; 70 g carbohydrates; 31.3 g protein; 64 mg cholesterol; 687 mg sodium. Full nutrition