Mexican Chicken And Rice Soup Sopa De Pollo Y Arroz Recipes

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.

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.

Steps:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Steps:

• Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
• Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
• Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

Steps:

• Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
• Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
• Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
• To serve, using fork, fluff rice; garnish with pimiento strips and peas.