Cuban Chicken Soup

Cuban Chicken Soup
Nothing heals the soul like a homemade chicken noodle soup! This recipe uses white potatoes and angel hair pasta to make a hearty soup perfect for lunch or dinner.
Recipe type: Lunch, Dinner, Comfort Food
Cuisine: Caribbean
  • Chicken Breasts 4
  • Garlic clove(s) 1
  • Bay leaf 1
  • Salt 1 tsp
  • Tomato paste 1 Tbsp
  • Olive oil 2 Tbsp
  • Medium onion 1
  • Celery stalks 2
  • Carrot(s) 1
  • White potatoes 1 Cup
  • Angel hair pasta 4 oz.
  • Lime wedge
  • Pepper
  1. Bring 2 quarts of water to a boil in a large IMUSA STOCK POT. Add the chicken breasts, garlic, bay leaf, and salt. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, until the chicken is cooked through and opaque. Transfer the chicken to a plate and set aside. Discard the garlic and bay leaf. Reserve 1⁄2 cup of the hot stock and dissolve the tomato paste. Set aside. Transfer the remaining stock to another container and allow it to cool completely.
  2. Heat the olive oil in the same pot used to make the stock. Add the onion, celery, and carrot and sauté for about 5 minutes, until the onion is soft and translucent. Add the potatoes and the tomato paste mixture, and the stock. The stock should cover the vegetables by 3 to 4 inches. If the stock is too low, add more water. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let the soup simmer until the vegetables are soft and tender, about 40 minutes.
  3. Remove the chicken from the bone and tear it into pieces with your hands or a knife. Add the chicken and the pasta to the stock and stir to incorporate. Bring the soup to a boil again, consequently, reduce to a simmer for 5 minutes or until the pasta is al dente, stirring it occasionally. Turn off the heat and season. Add a squeeze of lime before serving.

Sweet Plantain Soup

Sweet Plantain Soup
Plantains are found in just about every type of dish in the Caribbean - even soup! This unique soup has a slightly sweet taste due to the ripe plantains that are used.
Recipe type: Appetizer, Soup, Lunch, Dinner
Cuisine: Caribbean
  • olive oil 2 tablespoons
  • large onion 1
  • carrot 2
  • garlic cloves 6
  • chicken stock 12 cups
  • large ripened plantains 4
  • cumin 2 teaspoons
  • fresh cilantro 2 cups
  • heavy cream 1 cup
  1. In an IMUSA STOCKPOT add oil and sauté’ onions, carrots, and garlic until soft, about 3-4 minutes.
  2. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes.
  3. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.
  4. Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in
  5. a blender.
  6. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.
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Turkey Taco Bolognese

Turkey Taco Bolognese
Bolognese sauce is a meat-based pasta sauce originating from Italy. We spice it up by adding taco seasoning to create a Mexican-Flavored dish that will be a weeknight staple!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • olive oil 3 tablespoons
  • ground turkey 1 pound
  • packet taco seasoning 1
  • medium onion 1
  • medium carrots 2
  • medium celery stocks 2
  • large garlic cloves 3
  • can of crushed tomatoes 1 (28 ounce)
  • can of Rotel tomatoes 1 (10 ounce)
  • spaghetti, fettuccini, or any of your favorite pasta 1 pound
  1. Place the IMUSA aluminum stockpot on high heat and pour olive oil.
  2. Once it begins to smoke, add the turkey and cook, breaking up into pieces with a wooden spatula, for about 3-4 minutes.
  3. Add taco seasoning and mix, then cook for another 3-4 minutes.
  4. Add onions, carrots, celery and garlic and cook for 5 minutes, until vegetables are soft.
  5. Add both cans of tomatoes and allow to come to a simmer.
  6. Lower heat and cook pasta.
  7. Once pasta is cooked and drained, add to stockpot with Bolognese.
  8. Serve with Parmesan cheese or queso fresco.
By |Mexican Recipes, Recipes|Comments Off on Turkey Taco Bolognese

Chicken Taco Soup

Chicken Taco Soup
This soup has big Mexican flavor with beans, corn, green chili, taco seasoning, shredded chicken, cheease, and spices!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • can navy beans 1 (15½ ounce)
  • can small red beans 1 (15½ ounce)
  • can sweet corn 1 (15½ ounce)
  • garlic cloves 3
  • canned green chili peppers 2 tablespoons
  • tomato paste 2 tablespoons
  • Package taco seasoning 1
  • Whole rotisserie chicken 1
  • chicken stock 8 cups
  • Cheddar cheese
  • flour tortillas
  • container of sour cream 8 ounce
  • fresh lime juice 1 teaspoon
  • smoked paprika 1 teaspoon
  • salt 1 teaspoon
  1. Over medium heat add the first 7 ingredients along with the chicken stock to your IMUSA STOCK POT and gently mix. Cover with lid and bring to heat.
  2. Cook for about 2 hours or until beans are soft.
  3. When beans are soft, add the skinned and pulled chicken to the IMUSA STOCK POT. Cook it for 10 more minutes. Turn off the heat and serve in a soup bowl.
  4. For sour cream topping, Place sour cream in a bowl and whisk in lime juice, paprika, and salt. Keep refrigerated until ready to serve.
  5. Once the chicken soup is ready serve with grated cheddar, toasted tortilla chips, and a dollop of the sour cream topping.

Cuban Inspired Penne Pasta with Chorizo and Ham

Cuban Inspired Penne Pasta with Chorizo and Ham
This pasta dish adds Cuban-Inspired flavors using Jamon Serrano and Chorizo in a creamy tomato based sauce.
Recipe type: Dinner, Lunch
Cuisine: Fusion
  • olive oil ¼ cup
  • Spanish chorizo sausage ¾ pound
  • pound jamón Serrano (Serrano ham) ½ pound
  • medium onion 1
  • garlic clove 1
  • small green bell pepper 1
  • tomato sauce 2 cups
  • vino seco (dry white cooking wine) 3 tablespoons
  • dried basil 1 teaspoon
  • dried oregano leaves 1 teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • paprika 1 teaspoon
  • heavy cream ½ teaspoon
  • rigatoni, penne, or other short, tube-shaped pasta 1 pound
  • Parmesan cheese ½ cup
  • whole-milk mozzarella cheese 1 cup
  1. Heat the olive oil in an IMUSA Jumbo cooker over medium-high heat. Add the chorizo and ham, and cook for 3 minutes, until some of the fat is rendered from the ham.
  2. Add the onion, garlic, and bell pepper, and reduce the heat to medium. Sauté for 5 to 7 minutes, until the onion is translucent.
  3. Add the tomato sauce, vino seco, basil, oregano, salt, pepper, and paprika, and cook for 5 minutes. Reduce the heat to low and add the cream. Simmer for 5 to 7 minutes, until the sauce has thickened slightly and all the flavors have had an opportunity to meld. Set aside.
  4. Cook the pasta according to the package directions (do not add oil to the water, but do add salt); drain the pasta.
  5. Place the drained pasta into the jumbo cooker with the sauce and stir well until combined.
  6. Stir in half of the Parmesan and mozzarella cheeses and continue cooking until the cheese is melted; adjust the seasonings if necessary.
  7. Serve immediately with the other half of the Parmesan cheese sprinkled on top.
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