Aguado De Gallina Or Chicken Rice Soup Food

ECUADORIAN CHICKEN RICE SOUP {AGUADO DE GALLINA}

Steps:

• Soak the rice in water for 30 minutes
• Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
• Add the chicken broth or water and bring to a boil.
• Add the chicken pieces and cook for about 30 minutes on low medium heat.
• Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, stirring occasionally.
• Add the carrots and cook for 5 minutes
• Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
• Add the chopped cilantro and serve with avocado slices and hot sauce or aji.

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Steps:

• Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

AGUADO DE GALLINA OR CHICKEN RICE SOUP

Steps:

• Soak the rice in water for 30 minutes
• Heat the oil or butter in a large sauce pan. Add onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
• Add the chicken broth or water and bring to a boil.
• Add the chicken pieces and cook for 30 minutes.
• Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.
• Add the carrots and cook for 5 minutes
• Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
• Add the chopped cilantro and serve with avocado slices and hot sauce or aji.

CHICKEN AND RICE SOUP

Steps:

• Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved
• Difficulty: Easy

ARROZ AGUADO (NICARAGUAN CHICKEN AND RICE STEW) RECIPE

Steps:

• Heat oil in large pot or Dutch oven over medium-high heat until shimmering. Add onion, celery, carrots, tomatoes and juice, garlic, and 1 teaspoon salt and cook, stirring, until onion is softened and translucent, 5 to 7 minutes.
• Season chicken with salt and pepper and add to pot. Add broth, water, rice, cilantro, and mint. Bring to a boil over high heat, then, reduce heat to medium-low and simmer, skimming surface from time to time. Simmer until chicken is cooked through, about 25 minutes. With tongs, remove chicken and place in bowl. Remove and discard cilantro and mint.
• Stir potatoes and zucchini into pot and cook until fork-tender, about 15 minutes. Meanwhile, using 2 forks, carefully remove and discard chicken skin and bones. Shred chicken and return to pot. Adjust seasonings with salt and pepper.
• Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapeños.

ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)

Steps:

• In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
• Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
• Pour in the broth and chicken pieces.
• Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
• Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
• Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.