1 small fryer chicken or 4-5 leg quarters
1/2 cup minced garlic
1 large yellow onion (diced)
1 bottle dry white wine
Sopa de Pollo Borracho
(Drunken Chicken Soup)
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3 cans petite diced tomatoes (14.5 oz size can)
1/2 cup fresh chopped basil
4 3-4" sprigs of fresh rosemary
1 tablespoon ground fennel seeds
1 tablespoon paprika
1 cup diced red peppers
1 bag small pasta
A creation from Chef Miguelito. A whole bottle of wine and a 1/2 cup of minced garlic - yup! definitely a
recipe my brother created.
He mentions that he likes to fire roast the peppers before chopping to make them a bit sweeter.
Remove skin and excess fat from chicken, put in a stock pot with garlic, onion and wine(yes ,the
whole bottle )add water to cover the chicken and a little salt and pepper. Bring to a boil then
simmer until the chicken is falling off the bone. Remove chicken and cool.
Add the remaining ingredients except pasta to the stock. Bring to a boil, reduce heat, simmer
30-45 minutes. Remove rosemary stems(so they don't get bitter). Meanwhile remove the chicken
meat from the bone and roughly chop it.. Cook pasta in a separate pan according to package
directions. Add chicken back to soup stock and bring to slow boil at least 5 minutes (this will
ensure the temperature is stable so the chicken won't sour the soup).
Garnish with pasta, fresh chopped basil, and maybe a dollop of sour cream.