Hispanic Kitchen

Spice It Up!

Elsie Ramos' Famous Chicken Soup

*Note: Elsie Ramos is a spokesperson for IMUSA cookware.

Number of servings: 6


One 3-pound whole chicken (cut-up) or 3 pounds of chicken drumsticks and thighs
3 garlic cloves (peeled and chopped)
2 very ripe plantains (almost black)
1 pound of cooked ham (cut into ¼ inch cubes)
¼ cup of chopped fresh cilantro leaves
2 teaspoons of sazon
1 chicken bouillon cube


1. In a IMUSA Enamel Stockpot, combine the chicken, garlic, and enough water to cover by about 1 inch. Stir well, cover and let cook over medium heat for about 25 minutes (or until the chicken is no longer pink). Make sure to add more water to the IMUSA Enamel Stockpot if it seems to be evaporating quickly, the water level should always cover the chicken.
2. While the chicken is simmering, continue by preparing the plantains. With a knife, cut the ends off the plantains and make a slit lengthwise down the middle. Open and remove the peel, again using a knife or your hands. Cut the plantain into 1/2 inch chunks and transfer them into a bowl. Using a potato masher, smash the plantain chunks until they have a consistency similar to mashed potatoes. With a spoon, proceed by placing a small amount of the plantain into your hands. Form about 10 to 12 little meatball shapes (about 1 inch in diameter) and set aside.
3. Add the ham, cilantro, and sazon to the IMUSA Enamel Stockpot and mix. Pour in 2 more cups of water (make sure to add less if its reaching the top of the pot since you still need room to add the plantains). Bring the soup to a boil, then add the plantain balls and the bouillon cube. Let boil until the plantains are cooked, stirring occasionally for about 10 minutes.
4. Finally, add salt to taste and serve immediately or let cool. If you have extra, make sure to transfer the remaining into a large container and cover. Let refrigerate for up to 3 days or freeze for up to 6 months.

Recipe courtesy of Elsie Ramos. Find Elsie online at ElsieRamos.com


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