Taste the Air-Chilled Difference®

Caldo De Plantano Y Pollo

by , Chef, Green Acres Market, Kansas City, Missouri

Caldo De Plantano Y Pollo

Serves 6 to 8

Don’t be deterred by the title of this recipe; the natural sweetness of the bananas balances the soup’s spicy ingredients for an exciting change of pace from traditional soups.

    • For The Chicken:
    • 1 whole Smart Chicken
    • ¼ cup olive oil
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon dried sage

    Preheat oven to 350°F. Brush chicken with olive oil. Season with salt, pepper, and sage. Roast for 1 hour, or until an instant-read thermometer inserted into the thickest portion of the thigh registers 165°F. Let the chicken cool for about 20 minutes, then pull the meat off the bone. Discard bones and skin, then dice the meat.

      • For The Soup:
      • 3 tablespoons butter
      • 2 cups diced onions
      • 1 cup diced orange bell pepper
      • 1 jalapeño, seeded and diced
      • 1 cup diced celery
      • 2 tablespoons minced garlic
      • 1 (1-inch) piece fresh ginger, peeled and minced
      • 1 tablespoon chile powder
      • ½ bunch fresh parsley, chopped
      • ½ bunch fresh cilantro, chopped
      • 2 tablespoons dried thyme
      • 2 tablespoons ground cumin
      • 2 tablespoons curry powder
      • Pulled chicken (from above)
      • 8 cups chicken broth
      • 2 tablespoons tomato paste
      • 1½ cups tomatoes, seeded, peeled, and diced
      • 6 ounces dehydrated banana chips
      • ¼ cups water
      • ¼ cup cornstarch
      • Salt and pepper, to taste
      • 4 cups cooked rice
      • 2 bananas peeled and sliced, for garnish

      In a large soup pot with melted butter, sauté onions, bell pepper, jalapeño, and celery until soft. Add the garlic and ginger and sauté for another minute. Add the chile powder, parsley, cilantro, thyme, cumin, and curry powder. Add the pulled chicken, broth, tomato paste, and diced tomatoes. Bring soup to a boil. Add banana chips and let simmer for 30 minutes. In a separate bowl, combine water and cornstarch to make a slurry. Bring soup back to a boil and add the slurry to thicken the soup. Season with salt and pepper. Ladle each serving over one cup of cooked rice. Garnish with bananas.