SOPA DE FIDEO (CHICKEN NOODLE SOUP)
This hearty and tasty Puerto Rican sopa de fideo soup is perfect for a cool evenings dinner!
Provided by Neyssa
Time 35m
Number Of Ingredients 18
Steps:
- In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano.
- Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings.
- Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.
- Lower heat to a steady simmer and cook for twenty minutes before adding in the cilantro and spaghetti. Mix and cook until pasta is al dente.
- Taste for additional salt and pepper and squeeze fresh lime juice over soup when serving.
PUERTO RICAN CHICKEN SOUP (SOPA DE POLLO BORICUA)
Steps:
- Add the tablespoon of oil to a caldero, dutch oven or medium to large pot. Heat oil over medium heat. Stir in the sofrito and stir fry for 2 minutes.
- Add the onions, bay leaves and sazon. Stir well and cook for a minute.
- Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning. Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season.Add chicken pieces to pot.
- Add carrots and cook for a few minutes with all other ingredients.
- Add either water or chicken broth to pot. Stir.(Note: If using solely water you can add the chicken bouillon now to pot)
- Add cilantro.
- Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.
- Add potatoes.
- Taste soup and add salt as needed. Add pepper to taste. Stir.Cook soup for 35-40 minutes.
- Add the pasta and chicken breast chunks in the last 15 minutes of cooking. Stir.Soup is done!
Nutrition Facts : ServingSize 5 g, Calories 826 kcal, Carbohydrate 132 g, Protein 32 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 4 mg, Sodium 8019 mg, Fiber 11 g, Sugar 18 g
PUERTO RICAN CHICKEN SOUP
Make and share this Puerto Rican Chicken Soup recipe from Food.com.
Provided by Dienia B.
Categories Puerto Rican
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- in large stock pot heat oil
- add onion, carrots and green pepper, saute
- add rice, chili and pepper, saute
- add garlic, saute
- add water, garlic powder, tomato sauce, chicken, bay leaf and vinegar.
- cook for 1 hour covered until chicken is done.
- take chicken out and debone add chunks of chicken back inches.
- remove bay leaves.
PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)
Make and share this Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) recipe from Food.com.
Provided by Michelle Figueroa
Categories Stew
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
- In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
- Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.
Nutrition Facts : Calories 555.3, Fat 36.2, SaturatedFat 9.3, Cholesterol 129.1, Sodium 1200.5, Carbohydrate 19.5, Fiber 1.8, Sugar 5.5, Protein 36
ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)
The Puerto Rican dish "asopao", a cross between soup and stew, is an easy, tasty one-dish meal.
Provided by imdane
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 12
Number Of Ingredients 21
Steps:
- Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
- Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
- Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
- Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 31 g, Cholesterol 58.9 mg, Fat 7.4 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 683.6 mg, Sugar 2.2 g
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
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