“The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a med-large soup pot, heat about 2 Tblsp of olive oil.
  2. Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
  3. Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
  4. Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
  5. Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
  6. About half way through cooking time, add the rice.
  7. Adjust salt, remove green pepper and bunch of cilantro, discard.
  8. Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
  9. Serve with"queso fresco" and baguettes.

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