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Colombian Chicken and Vegetable Soup (Sancocho de Gallina)

4 lb. chicken cut in pieces

16 cups water

1 pkg. (32 oz.) GOYA® Frozen Tropical Vegetable Mix

2 medium red potatoes, peeled, 2 inch diced

2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced

1 large onion, 2 inch diced

1 green plantain, peeled, 2 inch pieces

1 pkg. GOYA® Frozen Mini Ears Corn, each ear cut in half

8 whole sprigs cilantro

3 tbsp. minced fresh cilantro for garnish

Accompaniment: Colombian Hot Pepper Salsa

1.	In pot, bring chicken and water to boil. Skim the froth and add remaining ingredients except cilantro garnish. Return to boil, lower heat and simmer until chicken is cooked and vegetables are tender, about 1 hour. Discard cilantro sprigs.
2.	Garnish with minced cilantro and serve with salsa on side.

Serves: 6
Origin: Colombia