Chicken Breast And Almond Soup Sopa De Pechuga De Pollo Y Almen Recipes

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.

Steps:

• Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
• Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
• Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
• Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
• Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Steps:

• Preheat the oven to 350ºF.
• Stir the wine, thawed orange juice concentrate, marmelade and ginger together in a 13x9-inch baking pan.
• Add the chicken, turning once or twice so that both sides are well-coated.
• Place the baking pan in the oven and bake the chicken, basting occasionally with the pan juices, for 35 minutes or until the juices run clear.
• During the last 5 minutes of baking, add the mandarin orange segments and the grapes.
• Serve over rice or noodles, with your favourite side dish or salad.

Steps:

• Heat & Cook: Heat oil in skillet and cook chicken thoroughly, 4 minutes; adding garlic during last 30 seconds. Remove from skillet; set aside.
• Prepare Knorr: Empty package contents into same skillet and prepare rice according to package directions.
• Stir & Sprinkle: Stir in cooked chicken, garlic and tomatoes. Sprinkle with mozzarella and basil.

Steps:

• Poach the chicken breast in water or chicken stock for 10 minutes.
• Cool and cut into cubes.
• Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
• Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
• Add the chicken cubes and season to taste with salt and pepper.
• Beat the eggs with salt and pepper to taste.
• Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
• Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
• Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
• Roll out of the pan onto a warm serving platter.

Steps:

• Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
• Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
• Add tarragon, thyme and pepper; let simmer 10-15 minutes.
• If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
• Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
• Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.

Steps:

• Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
• Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
• In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
• Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Steps:

• Puree onion half the chicken, the tomatillos, and the almonds. Bring puree and stock to a boil and simmer 2 minutes. Add remaining chicken, cilantro, and salt and pepper to taste. Heat till hot.