Instructions

1. 1
   In bowl of a food processor or blender, combine orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt, and pepper, and process until combined.
2. 2
   Pour mixture into a non-reactive bowl, add chicken and stir to combine.
3. 3
   Cover and refrigerate 1–2 hours.
4. 4
   Heat oil in a large soup pot over medium heat. When hot, use a slotted spoon to lift the chicken out of the marinade and place in the pot, reserving marinade. Cook chicken until opaque, stirring occasionally.
5. 5
   Add reserved marinade, vegetable stock and water to the pot, and bring to a boil.
6. 6
   Add onion, sweet potato, potato, plantain, corn, jalapeño, salt and pepper.
7. 7
   Bring back to a boil, reduce to low and cook partially covered for 1–1½ hours.