Puertoricanchickennoodlesoupsopasdepolloyfideos Recipes

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.

SOPA DE POLLO CON FIDEOS ~ CHICKEN NOODLE SOUP

Steps:

• Remove excess fat from chicken. Place chicken, giblets (except liver) and neck in 4-quart saucepan or deep pot. Add the other ingredients until boiling. Skim foam from broth; reduce fire. Cover and simmer for about 45 minutes or until the chicken juice is no longer pink inside when the thicker pieces are cut. Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
• Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
• Soup
• Prepare the chicken and broth. Refrigerate the cooked chicken pieces until they are about to be added to the broth. Add enough water to the broth to measure 5 cups. Heat broth, carrots, celery, onion, sofrito, and granulated chicken bouillon to boiling in 4-quart saucepan; reduce fire. Cover and simmer for 15 minutes or until carrots are tender.
• Add the noodles and chicken. Heat until boiling; reduce fire. Cook uncovered for 7 to 10 minutes or until noodles are done. Sprinkle with parsley.

CHILES EN NOGADA

Steps:

• For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
• For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
• For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.