Puerto Rican Chicken Soup Recipes

PUERTO RICAN SANCOCHO

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.

SOPA DE FIDEO (CHICKEN NOODLE SOUP)

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.

INSTANT POT PUERTO RICAN SANCOCHO

Steps:

• Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
• Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on "more" for about 20 minutes.
• Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
• Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
• Remove beef once browned.
• Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
• Cook for a minute, stirring often.
• Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
• Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
• Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
• Once your pin drops, open the lid and stir the sancocho.
• To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).

ASOPAO DE POLLO (PUERTO RICAN CHICKEN & RICE GUMBO)

Steps:

• Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
• Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
• Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
• Add the cilantro and thyme to the pot, then bring the mixture to a boil.
• Add the rice and stir, then reduce the heat to medium-low and cover the pot.
• Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
• Once the corn is cooked, add the peas and stir to combine.
• Serve the asopao nice and hot!

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!

JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE

Steps:

• In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
• In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
• Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
• Transfer mixture to a large bowl and serve immediately.

14 BEST PUERTO RICAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Puerto Rican dish in 30 minutes or less!

PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)

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.

PUERTO RICAN CHICKEN SOUP

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.

17 BEST PUERTO RICAN RECIPES

Steps:

• Select your favorite recipe from the list above.
• Organize all the required ingredients.
• Prepare and enjoy in 30 minutes or less!

PUERTO RICAN BEEF SANCOCHO

Steps:

• In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper.
• Stir and cook until the sofrito becomes fragrant and the onion becomes translucent.
• Add the beef and brown it on all sides. Then add in the garlic, stir and cook until it becomes fragrant, about 1 minute.
• Add in the carrots, plantains, corn, sweet potato (if substituting for pumpkin), yucca, yautia and tomato sauce and stir to combine.
• Pour enough beef broth in to cover the vegetables by a half inch and stir. Bring it to a boil over high heat then reduce the heat to low-medium and let it simmer for 15 minutes.
• Then add in the pumpkin (if using), potatoes and squash and let the soup simmer covered for 25-30 more minutes or until the potatoes are fork tender.
• Add salt to taste, then serve with fresh cilantro and lime wedges as desired!