Ingredients

• 7 cloves garlic
• 3 medium carrots, chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 green bell pepper, cored, seeded, and chopped
• 1 small Spanish onion, chopped
• 1 habanero chile, chopped
• 2 cups chopped fresh cilantro leaves
• 1 gallon water
• 3 low-sodium chicken bouillon cubes
• 1 tablespoon ground cumin
• Salt and pepper
• One 3-to 4-pound chicken, cut into 8 pieces
• 1 small yucca, peeled and cut into 2-inch pieces
• 1 green plantain, peeled and cut into 2-inch pieces
• 5 all-purpose potatoes, halved
• 2 ripe plantains, peeled and cut into 3-inch pieces
• 4 ears corn, cut in 3 pieces

Instructions

1. In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
2. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
3. Add the chicken and simmer for another 20 minutes.
4. Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
5. In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.