Cooking together Feeds the Soul

Chicken Cocido

Based on the traditional Mexican Stew.

Finished Soup

A savor and spicy chicken stew with tons of vegetables. Perfect for a rainy or cold day. This soup can satisfy a large group of people, often with leftovers, and can be served many ways. We enjoy it with a fresh lime wedge and Spanish rice at the bottom of the bowl.

Serves 8-10

  • 1 bunch Celery
  • 1 large Onion
  • 1/2 Head of a large Green Cabbage
  • 3 large Carrots
  • 14-18 Chicken Thighs
  • 1/2 Bag of frozen Yellow Corn
  • 1 bunch of Cilantro
  • 5 small White Potatoes
  • 2 boxes of Chicken Stock
  • 4-6 Serrano Chilies (depending on how hot you can handle!)
  • 1 8oz can of Tomato Sauce
  • 3 Bay Leaves
  • Handful of Black Peppercorns
  • 3 Tbsp of Knor Chicken Seasoning
  • 2 Limes

Directions

Chop 2 Carrots into large chunks, chop an equal amount of Celery. Then Chop the Onion into large pieces.

In a Large stew pot combine chopped Carrots, Celery, Onion, whole Chicken thighs, 2 boxes of Chicken Stock, handful of Peppercorns, 3 Bay Leaves, and 3 Tbsp of Knor. Add enough water to cover all of the ingredients in the pot by at least 1 inch. More water equals more broth.

Soup Boiling

Heat on high until mixture begins to boil, then turn down and simmer for 45 minuets.

After broth is finished, pull out the chicken and set aside. Strain out liquid into a large pot or bowl. Careful, it will be hot and the large stock pot is heavy. (This may require two people.) Return the strained broth to the stock pot.

Chop the remaining Carrot and Potatoes. The size of the chop should be medium, keep these items around the same size. Add them to the stock pot.

Bring to a boil again, and simmer until Potatoes are cooked through.

While soup is cooking, separate the cooked Chicken from the bone and skin and place into a separate container.

Chop the desired amount of remaining Celery, 1/2 head of Cabbage and Serrano Chilies. Add these chopped items, can of Tomato Sauce and the bag of frozen corn to the stock pot. Continue on simmer until cooked (usually 5-10 minuets).

Lastly, add separated Chicken and chopped Cilantro.

Serve in a large bowl with a lime wedge.

Cooking Notes

Serving over Spanish Rice is optional but makes for a heartier soup and can help stretch the meal over an even larger crowd.