1 Chicken (Turkey can also be used)
3 medium sized tomatoes
1 large onion
3 Bay Leaf
6 Garlic cloves smashed
1 tsp ground all spice
2 tsp salt
1 ball Black Recado or 1/4 of the small block
Cilantro or Culantro (optional)
1 ball Red Recado or 1/4 of the small block
Boiled eggs (optional)
1/4 cup vinegar
1lb ground pork (optional)
*In this recipe I used neither the eggs nor the Ground Pork just Chicken.
1. First thing's first, the chicken/turkey. Cut up your whole chicken into parts or you can just buy a pack of breasts with the bone. I prefer cutting up a whole chicken because the bones are good for flavoring the stock.Season the chicken with salt, pepper, all spice, and soy sauce to coat it. Take your ball of Red recado and put it in a 1/4 cup of warm-hot water and dilute it by mashing it in the water with your hands or the back of a spoon. The spoon wold be better being that Red Recado stains. Let it sit and marinate for about 15 minutes.
2. While your chicken is marinating chop up your Tomatoes into cubes, Onions in slices length way, chop up your cilantro or culantro fine and mash and peel the garlic.
3. Put your Rice to cook. i usually do mine 2 cups of rice to 3 cups of water add some sea salt not too much about a pinch or 1/2 tsp. i cook it high heat for 10 minutes, 5 mins on medium heat, and until it's finished on low heat. Usually gives me nice med grain.
4. In a cast iron skillet, or non stick pan add a little bit of vegetable oil and cook the garlic in it for about a half a minute. Take out the garlic and set aside you'll be putting it back into the soup. Brown your chicken. while your chicken is browning in a measuring cup or small bowl dilute the ball of red recado by putting it in a little bit (1/4 cup) of warm water. when it's diluted pour it over the chicken and cook it for about 10 minutes on high heat. after 10 mins turn off the chicken and put in a bowl for shredding. let it cool off first before you start shredding. I like to use my fingers for shredding chicken but u can use and knife or for just take off all the meat and skin.
5. In a pot, on low heat, add some more vegetable oil (about 2 tablespoons) and start cooking your onions and tomatoes. Add in the Pork now if you choose to add the ground pork. add salt and cook for 2 minutes, then add in the culantro/cilantro, add in shredded chicken and cook everything together. Add garlic and add in more seasoning if it needs it. It shouldn't though.
6. Take the Black recado and add in warm water and mash it until diluted...like this. Add it to the mix of chicken, veg, bay leaf and pork and start cooking it for 15-20 minutes on medium to low heat. Let her boil slow. If you want to add boiled eggs just boil the eggs in a separate pot and separate the cooked yolks from the whiles. Take the yolks and add them to the soup. You can also just cut the whole egg and add the and the whites up to you.
Now. when this is finished you can put it in a bowl like so and enjoy...if you want to add a little bit of pepper you can add a whole habanero pepper to the soup while it's boiling and when the soup is finished and the pepper hasn't popped yet then grab a fork and pop it. This will release all the heat into the soup and give it an extra spice.