"This soup is a riff on sancocho, a staple soup made in almost every Latin American kitchen. There are countless versions of it—ours is a bit lighter and packed with some extra greens, but it still has that super flavorful sofrito base...."
INGREDIENTS
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2 tablespoons olive oil
2 skin-on, bone-in chicken breasts
2 whole skin-on, bone-in chicken legs (leg and thigh attached)
salt
1 large onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
4 cloves garlic, diced
½ jalapeño, diced
¼ cup finely