Mexican Chicken Soup With Rice Caldo De Pollo Con Arroz Recipes

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:

• 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:

• Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
• Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
• Remove chicken to a plate to cool about 10 minutes.
• Remove the chillies from the soup and adjust the seasoning.
• Remove the skin and bones from the chicken and tear it into coarse shreds.
• Add zucchini and chicken to the pot simmer 5 minutes.
• Add cilantro and serve in about 2 minutes with wedges of lime on the side.

Steps:

• Cut onions in large chunks and chop cilantro.
• put chicken in a very large pot. I cut the legs off of the thighs.
• Cover with water.
• Add bouillon cubes.
• Bring to a boil
• Add whole garlic cloves, onions, salt,and cilantro.
• Lower heat and simmer 1 hour and fifteen minutes.
• While chicken cooks peel and cut potatoes into large pieces.
• Cut zucchini and squash into 1.5 inch slices.
• Cut celery into 1 inch pieces.
• Quarter the cabbage.
• Cut corn into 3 inch pieces.
• Remove any fat at this point if you wish and you can take skins off chicken.
• Add potatoes and corn cook for 20 minutes.
• Add squash, zucchini,and celery cook 10 minutes.
• Add cabbage and cook for 15 more mins or until cabbage and squash are soft.