CALDO DE POLLO (CHICKEN SOUP) AND MEXICAN RICE
This chicken soup (caldo de pollo) is packed with veggies and spices that give the soup color and tons of flavor!
Provided by SuperKids Nutrition
Categories Main Course Soup
Number Of Ingredients 14
Steps:
- In a pot on medium heat, add water, chicken, onions, carrots, corn, potato, salt, and pepper. Leave covered.
- Once the chicken is fully cooked, add zucchini and celery. Mix until fully incorporated. Then, bring the pot to a simmer.
- Optional. Serve topped with cilantro and freshly squeezed lemon juice.
- Cook rice per package instructions.
- While the rice is cooking, add tomato, onions, garlic, cumin, and salt. Mix until fully incorporated. Serve and enjoy.
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
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
ARROZ CON POLLO
This is my own version of Arroz con Pollo/ Chicken with rice. I know that some of you might remember your mom's or grandma's versions, and if so, I hope you share them with me in the comments section! The vegetables you add (like carrots) also benefit from these wholesome flavors.
Provided by Mely Martínez
Categories Chicken Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Rinse the rice and place in a bowl. Cover with warm water and let it soak for 15 minutes.
- While the rice is soaking, season the chicken with salt and pepper. Heat the oil in a large cazuela or pot. Once the oil is hot, add the chicken pieces and cook for 5 minutes per side. Remove from the pot and set aside.
- Now it is time to cook the rice. Drain the rice using a strainer and shake to make sure it doesn't have any excess moisture. Before adding the rice to the cazuela, make sure that there is only about one tablespoon of oil in it. If you see more oil or fat from the chicken in the cazuela, remove it, since too much oil will render a mushy rice. Now, stir in the rice and cook over medium high heat for 3 minutes.
- Add the diced carrots and the chopped onions. Cook for 3 more minutes.
- Place the chopped tomato and garlic in your blender along with ¾ cups of warm water and process until smooth.
- Pour this mixture over the rice and let it cook for a couple of minutes. Once it starts boiling, reduce the heat, season with salt, add the chicken pieces, and cover the pot. Cook for 1 minute, then add the cilantro sprigs and the drained green peas (see note above). Keep cooking for 6-8 more minutes.
- After you are done cooking, remove the Arroz con Pollo pot from the heat and let it rest for 12-15 more minutes. Some cooks cover the pot with a kitchen towel in order to absorb all the moisture from the rice.
Nutrition Facts : ServingSize 8 oz, Calories 263 kcal, Carbohydrate 43 g, Protein 4 g, Fat 7 g, Sodium 23 mg, Fiber 2 g, Sugar 3 g
ARROZ CON POLLO
Chicken and Rice with a Mexican flair all cooked in one pot.
Provided by Kristin Maxwell
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Mix 2 teaspoons of salt, garlic powder, chili powder, cumin and black pepper in a small bowl.
- Pat chicken dry and remove the skin if desired. Place chicken on a large plate or other flat surface and evenly coat chicken with the spice mixture.
- Heat oil in a large, 12-inch skillet or saute pan with high sides over medium-high heat. Add the chicken, skin side first, and cook until browned on all sides; 5-6 minutes per side. Transfer to a clean plate.
- Add onions and bell pepper to the skillet and season with a pinch or two of salt. Cook over medium heat until softened; 5-7 minutes. Add minced garlic and the rice and cook for an additional minute, until rice begins to turn a golden color and the garlic is fragrant.
- Meanwhile, combine 1 ¼ cups of water, chicken broth, tomato sauce and a teaspoon of caldo de tomat* in a medium bowl. Pour into the skillet with the rice, stirring to make sure that all the rice is covered with the liquid.
- Nestle the chicken pieces in with the rice and bring to a boil. Add the peas, then reduce heat to low and cover. Cook until chicken is cooked through (registers 165 on an instant read digital thermometer), rice is tender and fluffy and most of the liquid is absorbed; about 30-35 minutes.
- Remove from heat and let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 285 kcal, Carbohydrate 46 g, Protein 7 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 394 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
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.
CALDO DE POLLO CHICKEN AND RICE SOUP
so much better than your everyday chicken noodle soup. with this recipe you never have to worry about soggy/mushy noodles again...just use my "Recipe #283497".
Provided by catalinacrawler
Categories Chicken
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- clean chicken then split down the spine and remove as much skin as possible.
- add chicken, onion, garlic & seasonings to a large pot and fill with broth & water.
- cut tops and ends off all veggies and add them to the pot.
- heat over medium-high heat and bring to a boil.
- reduce heat, cover and cook for 1 hour. Don't boil too hard or broth will evaporate too quickly.
- cut & dice vegetables.
- remove chicken and let cool then cube.
- add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes.
- add cabbage, corn and the cubed chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end.
- add 3-4 spoonfuls of my spanish rice recipe when serving.
Nutrition Facts : Calories 418.3, Fat 27.2, SaturatedFat 7.7, Cholesterol 122.1, Sodium 469.3, Carbohydrate 12.2, Fiber 3.6, Sugar 5, Protein 31.1
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)
A flavorful one pot meal inspired by the Puerto Rican cuisine. This flavorful Spanish rice dish is protein packed with chicken.
Provided by Neyssa
Categories dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
- Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
- After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
- Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
- After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.
More about "mexican chicken soup with rice caldo de pollo con arroz food"
CALDO DE POLLO CON ARROZ - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3.4/5 (8)Category SoupServings 4Calories 292 per serving
- Place the chicken breast in a large pot. Slice the carrots in half and quarter the onion. Add the carrots and 3/4 of the onion to the pot, along with the whole bulb of garlic, unpeeled.
- Peel the cooked carrots from the broth and cut them into quarters lengthwise. Reserve several sticks for serving.
10 BEST MEXICAN CHICKEN SOUP WITH RICE RECIPES | …
From yummly.com
ARROZ CON POLLO - MEXICAN CHICKEN AND RICE WITH QUESO
From beyerbeware.net
Reviews 1Calories 300 per servingCategory Chicken, Entree
- Season the chicken pieces with taco seasoning. Cook on an indoor grill or sautéed in a pan. Cook for 3 minutes on each side, and then remove and let rest.
- Spray a rectangle casserole dish with cooking spray. Dump the two packages of rice and seasoning into the dish, spreading them out evenly across the bottom.
ARROZ CON POLLO - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
5/5 (3)Category Main CourseCuisine MexicanEstimated Reading Time 3 mins
- Rinse rice in a sieve with cold water until water runs clear. This is highly recommend it to prevent rice from clumping and sticking together.
- In a large skillet over medium heat add olive oil and onion. Cook for a couple of minutes and add garlic.
- Season chicken with salt, pepper, and cumin. Add chicken to pan and sear until browned on both sides. Don't worry if chicken is not cooked through, it will continue to cook with rice. Remove chicken from pan and set aside.
- Add rice to pan and cook with onion and garlic until slightly toasted. Add in tomato sauce and vegetables. Pour in chicken broth and slightly stir mixture. Add salt as needed.
CHICKEN WITH RICE SPANISH STYLE - MOMMY'S HOME COOKING
From mommyshomecooking.com
4.3/5 (75)Total Time 40 minsCategory Main CourseCalories 409 per serving
- In a large skillet over medium heat, heat 2 tablespoons of oil. Saute onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Remove from pan and reserve.
- In the same skillet, add 1 tablespoon of oil and cook the chicken for 8 to 10 minutes or until chicken is lightly browned. Remove from the pan and reserve.
- In the same pan, add 1 tablespoon of oil. Add the rice and toast for 1 minute, stirring constantly.
MEXICAN CHICKEN SOUP {CALDO DE POLLO} - FOODIE WITH FAMILY
From foodiewithfamily.com
Reviews 6Servings 8Cuisine MexicanCategory Soup
- Add all of the broth ingredients to a large stockpot, countertop roaster oven, or slow-cooker. Cover by 1-inch of water. Cook over a low heat for 8 hours, or until the chicken is so tender it falls apart easily. Use a slotted spoon and tongs to fish out all of the solids and put them in a bowl. Strain the broth through a fine mesh sieve or a cheesecloth lined colander. Let the broth rest in a pitcher or bowl in an ice bath long enough for the fat to separate. At that point, you can skim off the fat and proceed to making the soup, or cover the broth and refrigerate overnight, making the fat solidify for easier removal. Discard the vegetables that simmered in the stock and reserve the chicken.
- Add the broth, diced potatoes and carrots, and salt to a large stockpot or soup pan. Bring to a boil, lower the heat, and simmer until the potatoes and carrots are tender, about 20 minutes. While the vegetables simmer, pull the broth chicken from the bones, discarding the skin and bones. Shred or chop the chicken into bite sized pieces and add it to the broth to heat through. Taste the mixture all together and add more salt to taste. I often add another 2 teaspoons.
- Toss the juice of two limes and the teaspoon of kosher salt with the chopped onion. Let it sit at room temperature for 10 minutes, then toss in the chopped cilantro leaves.
- Ladle the finished soup into individual serving bowls. Pass the garnishes at the table. We serve each bowl with a scoop of the Cilantro Onion Garnish, two or three jalapeno rings, a lime wedge, and a few cubes of avocado.
ARROZ CALDO: FILIPINO CHICKEN RICE SOUP | LEMONS + ANCHOVIES
From lemonsandanchovies.com
Reviews 5Category Main CourseServings 6Total Time 1 hr
- In a large pot, heat the oil over medium heat then add the onions and celery (if using). Cook for about two minutes, being careful not to burn the onions. Add the ginger and one tablespoon fish sauce. (You can reserve the remaining fish sauce to taste as you cook.) Cook the ginger for one minute, stirring occasionally to keep it from burning.
- Add the chicken, rice and broth and bring to a boil. Once boiling, reduce the heat to low or medium low, cover and simmer until the rice is cooked. Be sure to stir the soup occasionally as the rice has a tendency to stick to the bottom of the pot. You don't want any of it to burn. I cook for at least 30 since I like my arroz caldo with rice that's lost its shape, taking on the texture of porridge. This recipe is super flexible. If you like it soupier, simply add more stock (see note). Just season with fish sauce or salt accordingly.
- (Optional step) Traditionally, arroz caldo is served with bone-in pieces of chicken but I take the cooked pieces out of the pot, shred them and add the meat back in. This makes it much more convenient for serving.
- Ladle the arroz caldo in bowls and garnish with scallions, toasted garlic, a squeeze of lemon juice, a few drops of fish sauce and ground pepper.
SLOW COOKER CALDO DE POLLO (MEXICAN CHICKEN SOUP) - THE ...
From thelemonbowl.com
4.6/5 (32)Total Time 4 hrs 10 minsCategory SoupCalories 133 per serving
ARROZ CON POLLO...ONE POT MEXICAN RICE AND CHICKEN - GIRL ...
From girlandthekitchen.com
Estimated Reading Time 8 mins
- When you see your pan smoking, add your meat. *Do not over crowd your pot. If you happen to do so and you accumulate a large amount of liquid from the meat, pour out the liquid and reserve it for later. Your meat will brown better if you remove the access liquid.*
MEXICAN CHICKEN SOUP (CALDO DE POLLO) - GIRL AND THE KITCHEN
From girlandthekitchen.com
4.5/5 (2)Estimated Reading Time 6 mins
- Add onions, carrots, celery, jalapeños and garlic to the pot. Sweat COVERED in the pot. Ensuring you do not get any color on the vegetables. Allow to sweat for 5-7 minutes.
- Add chicken broth to the pot along with the cubed potatoes and the chicken breast. Bring up to a boil and then turn down to a simmer.
PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) - MEXICAN ...
From mexicanappetizersandmore.com
4.2/5 (12)Total Time 50 minsCategory DinnerCalories 635 per serving
- Get all ingredients ready.If using a whole chicken, cut up chicken and cut up chicken breast sections into one and a half inch chunks. Remove any extra fat from chicken. Then rinse chicken.
CALDO DE POLLO (MEXICAN CHICKEN SOUP) - MEXICAN APPETIZERS ...
From mexicanappetizersandmore.com
4.2/5 (28)Total Time 35 minsCategory SoupCalories 434 per serving
- In a large pot or caldero (dutch oven) add 8 cups of chicken broth and set stove on medium high heat.
- Add the chicken pieces, onions, jalapeño slices and garlic to broth.Season the soup with salt and pepper to taste. Stir well.
EASY ARROZ CON POLLO (MEXICAN CHICKEN AND RICE) - CHILI ...
From chilipeppermadness.com
Cuisine MexicanTotal Time 4 hrs 50 minsCategory Main CourseCalories 623 per serving
- Brine your chicken thighs by placing them into a large bowl. Cover them with water and add 4 tablespoons salt, 2 garlic cloves crushed and 1 tablespoon black peppercorns. Cover and refrigerate at least 4 hours.
- Remove chicken and pat dry. Season with a bit of oregano, paprika, cayenne and garlic powder.
- Heat a large pan to medium heat and add olive oil. Add chicken thighs and cook a couple minutes per side. Remove and set aside.
- In the same pan, add chopped onion and jalapeno peppers. Cook about 5 minutes to soften. Add garlic and cook another minute, stirring a bit.
MEXICAN CHICKEN AND RICE ARROZ CON POLLO - MUNATY COOKING
From munatycooking.com
5/5 (1)Estimated Reading Time 3 mins
- In a pan, add olive oil and when hot add the onion, garlic, and tomato, cook on medium high until the oil separates from the mixture.
- Add the water and when it comes to a boil add the rice. When it comes to a boil again, turn the heat to low, cover the pan tightly and let it cook for 15 minutes.
ARROZ CON POLLO SOUP - LA COCINA DE LESLIE
From lacocinadeleslie.com
Estimated Reading Time 1 min
ARROZ CON POLLO - MEXICAN CHICKEN AND RICE
From cookingwithkirby.com
Estimated Reading Time 1 min
CALDO DE POLLO- HEARTY CHICKEN SOUP - LA PIñA EN LA COCINA
From pinaenlacocina.com
5/5 (5)Category Chicken, Main CourseCuisine MexicanTotal Time 2 hrs 51 mins
CHEESY ARROZ CON POLLO - MEXICAN CHICKEN AND RICE RECIPE ...
From stlcooks.com
Estimated Reading Time 1 min
CHICKEN SOUP WITH VEGETABLES AND RICE (CALDO DE POLLO CON ...
From pinaenlacocina.com
Estimated Reading Time 3 mins
CHICKEN AND RICE - MACHEESMO
From macheesmo.com
Estimated Reading Time 6 mins
ARROZ CALDO (CHICKEN AND RICE SOUP) - RECIPE | COOKS.COM
From cooks.com
CALDO DE POLLO (MEXICAN CHICKEN SOUP) | RECIPE IN 2022 ...
From pinterest.com
10 BEST MEXICAN CHICKEN POLLO RECIPES | YUMMLY
From yummly.com
MEXICAN ARROZ CON POLLO SOUP RECIPE - MY FOOD RECIPES
From myfoodrecipes.info
MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
From pinterest.com
CALDO DE POLLO RECIPE WITH RICE - RECIPE VALUE
From recipevalue.com
CALDO DE POLLO (MEXICAN CHICKEN SOUP RECIPE) - FOOD NEWS
From foodnewsnews.com
HOMEMADE CHICKEN AND RICE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CALDO DE POLLO RECIPE WITH RICE - JUST EASY RECIPE
From justeasyrecipe.com
CALDO DE POLLO ( TRADITIONAL MEXICAN CHICKEN SOUP ...
From youtube.com
MEXICAN CHICKEN WITH RICE SOUP |CALDO DE POLLO CON …
From youtube.com
SOPA DE POLLO CON ARROZ RECIPES
From tfrecipes.com
CALDO DE POLLO RECIPE EASY - COOKNIVE
From cooknive.com
MEXICAN CHICKEN SOUP WITH RICE CALDO DE POLLO CON ARROZ ...
From tfrecipes.com
MEXICAN ARROZ CON POLLO SOUP RECIPE - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CALDO DE POLLO RECIPE WITH CHICKEN BREAST - COOKNIVE
From cooknive.com
MEXICAN CHICKEN SOUP WITH RICE CALDO DE POLLO CON ARROZ ...
From cookingtoday.net
CALDO DE POLLO RECIPE WITH RICE - FOODRECIPESTORY
From foodrecipestory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love