Sopa Casera De Arroz Y Pollo Food

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)

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.

SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)

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.

SOPA CASERA DE ARROZ Y POLLO

Steps:

• Hemos perfeccionado una receta de sopa casera con pollo y arroz pensando en esos días en los que hace un poco de frío. También es un delicioso plato reconfortante para cuando se enfermen los pequeños y grandes de la casa. El caldo bajo en sodio acompañado de verduras recién picadas, pollo en cubitos y un toque de limón harán que esta receta se convierta en una de las favoritas en tu hogar.
• Paso 1 Prepara el arroz blanco de acuerdo a las instrucciones del paquete.
• Paso 2 En una cacerola grande, combina el caldo de pollo, la cebolla, el apio, las zanahorias, las hojas de perejil, la pimienta, el tomillo y el laurel. Cocine a fuego medio y cuando llegue al punto de ebullición, revuelve una o dos veces. Reducir el calor, a fuego lento y cocina destapado entre 10 y 15 minutos.
• Paso 3 Agrega los daditos de pollo y cocina a fuego lento, sin tapar durante otros 10 minutos o hasta que el pollo esté cocido. Retira la cacerola del fuego y deseche la hoja de laurel. Antes de servir agregue el arroz cocido y el jugo de limón o lima. Puedes decorar cada tazón con rodajas de cebolleta finamente picada.