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
SOPA DE ARROZ CON POLLO RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 7
Steps:
- Puree onion, red bell pepper, cilantro and garlic cloves in blender. Put the seasoned chicken and the puree in a stockpot over medium-high heat and allow it to cook for about 10 minutes, stirring occasionally. This will allow the flavors from the pureed veggies to infuse the chicken before adding all the water for the soup. After about 10 minutes, add enough water to totally submerge the chicken, about 6 cups, add some chopped potatoes and carrots, season with salt & pepper, and 1 bay leaf. Bring it all to a boil, then lower temperature to allow it to simmer and cook for about 20-30 minutes or until the chicken is tender. Remove the chicken from the broth and add 1/2 cup of rice to it, allow it cook while the chicken cools enough to remove the bones. Make sure to stir the broth every few minutes, making sure to remove any rice that may stick to the bottom. In the meantime, chop the chicken, if you'd like and return it to the broth. Cook just long enough for the rice to soften. Serve in bowls and enjoy!
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.
SOPA CASERA DE ARROZ Y POLLO
Sopa casera de arroz y pollo
Number Of Ingredients 13
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.
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