Chicken Sofa Food

FILIPINO CHICKEN SOPAS

Steps:

• Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
• Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
• Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

SOFA CHICKEN

Steps:

• Preheat oven to 350°F.
• Mix soup, mayonnaise, lemon juice, broccoli and chicken in a large mixing bowl.
• Pour into a greased 9x13 baking pan or a 2 quart casserole dish.
• Top with cheese, crackers or both.
• Bake uncovered for 30-45 minutes.

CHICKEN SOFA

Steps:

• Cook the chicken breasts by wrapping in foil and poaching (approx 10 minutes).
• Then chop them into slices.
• Scrunch the tacos in their pack.
• Mix the cream and the soup and add the chillies and the garlic.
• Put a layer of tacos into a casserole,.
• then add a layer of chicken.
• Then a layer of the cream sauce.
• then a layer of cheese.
• repeat until you have used all of the ingredients, ending up with a cheese layer.
• Bake in a medium (preheated) oven for 40- 50 minutes.
• Serve with a crisp green salad.

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.