MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
- Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g
SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)
This Mexican soup recipe cheerfully stolen from: Mario's La Fiesta Mexican restaurant in Berkeley, CA.
Provided by Zenster
Categories Chicken
Time 4h
Yield 2 Quarts, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Extract giblets from chicken and remove the liver.
- Place chicken in a pot of water just large enough to hold it.
- Cover with 1-2 quarts of water and add the giblets.
- Add salt and bring to a boil, skimming off any foam.
- Reduce heat, cover pot, and simmer for 20 or more minutes.
- Chicken should fall apart after cooking.
- Completely bone out the cooked chicken.
- Separate white meat for use in the finished soup.
- Crack the bones and return them to the stock with the skin.
- Add all other non-meat parts of the chicken back to the stock.
- Bring stock and giblets back to a fast simmer.
- Cook stock for 1/2-1 hour longer.
- Begin washing rice.
- Strain stock and remove most, but not all of the fat.
- Peel the potato, tomato and carrots.
- Bring stock to a boil and reduce heat.
- Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
- Chop onion coarsely and add along with pressed or finely minced garlic.
- Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
- Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
- Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
- Finish washing rice and add to soup.
- During last half hour of cooking add all other spices.
- Adjust salt to taste (this recipe can take a lot of salt).
- Avoid adding too much cumin, it will spoil the flavor.
- DO NOT let the soup boil, it will turn to mush.
- DO NOT use the chicken liver in the soup.
- When the rice begins to "bloom" turn off the heat.
- Elbow macaroni, stars or alphabet pasta may be used.
- If using pasta, omit or reduce the amount of rice.
- If the stock is made right it will gel when chilled.
- Note: This recipe took years to figure out.
- DO NOT use chicken bullion cubes or paste when making this.
- They will cloud the soup and destroy its delicate bouquet.
- Tinned broth is acceptable but will not compare to using the stock described above.
MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g
SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP)
Rice and Soup are staples in Colombia and in this Sopa de Arroz con Pollo the rice creates a wonderful consistency. Sopa de Arroz con Pollo was one of my grandmother's favorite soups. She would eat it with avocado and banana on the side. Colombians eat bananas with soups and believe it or not, it
Provided by Erica Dinho
Categories Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to low and simmer for 45 minutes.
- Add the rice and continue simmering for 15- 20 minutes more or until the rice is tender. Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.
- Season with salt and pepper. Stir in the cilantro and serve.
Nutrition Facts : Calories 2139 kcal, Carbohydrate 41 g, Protein 270 g, Fat 91 g, SaturatedFat 28 g, Cholesterol 962 mg, Sodium 1044 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 53 g, ServingSize 1 serving
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
NEW MEXICO CHICKEN WITH RICE (ARROZ CON POLLO)
I found this recipe many years ago in a cookbook about New Mexican cooking. It is a family favorite especially my DH.As you can see you can use your own imagination when it comes to additions...
Provided by RenMyr
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cover bottom of heavy skillet with oil, and dump in uncooked rice.
- Heat slowly.
- Stir vigorously as rice pops and takes on a whitish color.
- When rice has popped, add onion and continue stirring.
- Take out rice and onion or push to cool side of skillet.
- Add chicken, brown on all sides.
- Put back rice and onion and cover chicken with water.
- Simmer under lid till nearly done.
- Take out a tablespoon of broth and allow to cool.
- Dissolve the chili and the saffron in broth and stir into main dish slowly.
- Cut the olives in half and stir them into rice.
- Cook for another 5 minutes.
- Check rice if it seems too dry, add a little more water and stir.
Nutrition Facts : Calories 877.4, Fat 58.8, SaturatedFat 12.6, Cholesterol 155.2, Sodium 150.3, Carbohydrate 42.4, Fiber 1.3, Sugar 1.5, Protein 42.2
ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro
Provided by Jon Michelena
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
- Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
- Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
- After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
- Serve immediately.
Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams
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