Sopa Verde

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 cups water
• 3/4 lb boneless skinless chicken breast
• 1 small onion
• 4 whole cloves
• 1 lb red potatoes, peeled
• 1/2 lb kale, trimmed of center stalk, and shredded
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 1 1/2 tablespoons olive oil
• 1/2 cup dry wine (vinho seco)
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon salt (or more to taste)
• 3 tablespoons fresh lemon juice

Recipe

• 1 in a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
• 2 after 10 minutes, add the potatoes and simmer for another 25 minutes.
• 3 reserve the broth.
• 4 discard the onion and cloves.
• 5 transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
• 6 in a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
• 7 transfer this into the reserved chicken broth, along with the kale, wine, coriander, paprika, and cayenne pepper.
• 8 add the chicken (still reserving the potatoes) and salt and bring to a boil.
• 9 reduce heat and simmer, covered, for about 1-1/2 hours.
• 10 add reserved potatoes and simmer another 1/2 hour, uncovered.
• 11 correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.