Aguadodegallinaorchickenricesoup Recipes

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ECUADORIAN CHICKEN RICE SOUP {AGUADO DE GALLINA}



Ecuadorian chicken rice soup {Aguado de gallina} image

Ecuadorian chicken rice soup or aguado de gallina is a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.

Provided by Layla Pujol

Categories     Main Course     Soup

Time 2h

Number Of Ingredients 20

3 lbs chicken (assorted pieces)
¾ cup rice (uncooked)
2 tbs sunflower oil or butter
1 cup chopped red onion (about ½ onion)
1 cup chopped bell pepper (about 1 pepper)
2 roma tomatoes (peeled, seeded and chopped)
6 garlic cloves (crushed)
2 tbs chopped parsley
1 tsp dried oregano or 1 tbs fresh chopped oregano
1 tsp ground cumin
1 tsp ground achiote
8 cups chicken broth or water
2 potatoes (peeled and diced, about 3 ½ cups)
1 cup chopped carrots
1 cup peas (fresh or frozen)
2 tbs finely chopped cilantro
Salt and pepper to taste
Chopped chives or green onions
Avocado slices
Aji criollo hot sauce

Steps:

  • Soak the rice in water for 30 minutes
  • Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
  • Add the chicken broth or water and bring to a boil.
  • Add the chicken pieces and cook for about 30 minutes on low medium heat.
  • Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, stirring occasionally.
  • Add the carrots and cook for 5 minutes
  • Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
  • Add the chopped cilantro and serve with avocado slices and hot sauce or aji.

AGUADO DE GALLINA OR CHICKEN RICE SOUP



Aguado De Gallina or Chicken Rice Soup image

Make and share this Aguado De Gallina or Chicken Rice Soup recipe from Food.com.

Provided by Reddyrat

Categories     Whole Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

3 lbs assorted chicken pieces
3/4 cup rice, uncooked
2 tablespoons sunflower oil or 2 tablespoons butter
1 cup chopped red onion, about 1/2 onion
1 cup chopped bell pepper, about 1 pepper
2 roma tomatoes (peeled, seeded and chopped or canned)
6 garlic cloves, crushed
2 tablespoons chopped parsley
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon ground achiote
8 cups chicken broth or 8 cups water
2 potatoes, peeled and diced, about 3 1/2 cups
1 cup chopped carrot
1 cup peas (fresh or frozen)
2 tablespoons finely chopped cilantro
salt and pepper

Steps:

  • Soak the rice in water for 30 minutes
  • Heat the oil or butter in a large sauce pan. Add onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
  • Add the chicken broth or water and bring to a boil.
  • Add the chicken pieces and cook for 30 minutes.
  • Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.
  • Add the carrots and cook for 5 minutes
  • Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
  • Add the chopped cilantro and serve with avocado slices and hot sauce or aji.

Nutrition Facts : Calories 440.3, Fat 20.8, SaturatedFat 5.4, Cholesterol 77.6, Sodium 852.5, Carbohydrate 33.7, Fiber 3.9, Sugar 4.7, Protein 28.3

GREEN CHILE QUESO



Green Chile Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 15 to 20 servings

Number Of Ingredients 6

2 tablespoons butter
2 onions, diced
Two 15-ounce cans diced green chiles
2 to 4 chipotle peppers in adobo, finely chopped
4 pounds processed cheese, such as Velveeta, cut into chunks
2 cans green chile enchilada sauce

Steps:

  • Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

AGUA DE JAMAICA



Agua de Jamaica image

This agua de Jamaica recipe features an iced tea made from hibiscus-tart and deep red like cranberry juice. Add rum if you like. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 cup dried hibiscus flowers or 6 hibiscus tea bags
5 cups water, divided
1-1/2 teaspoons grated lime zest
1/2 cup sugar
1 cup rum, optional
Mint sprigs, optional

Steps:

  • Rinse flowers in cold water. In a large saucepan, combine 3 cups water, flowers and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Remove from heat; let stand 15 minutes. Strain mixture, discarding flowers and zest; transfer to a large bowl. Add sugar and remaining water, stirring until sugar is dissolved. If desired, stir in rum. Refrigerate until cold. Add mint sprigs if desired.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Provided by Beth Alberts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

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.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

ACINI DI PEPE PASTA WITH GARLIC AND OLIVES



Acini di Pepe Pasta with Garlic and Olives image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Olive     Pasta     Side     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 6

1/2 pound acini di pepe or orzo (1 1/4 cups)
1 tablespoon olive oil
2 tablespoon unsalted butter
4 garlic cloves, minced (1 1/2 tablespoon)
1/4 teaspoon hot red-pepper flakes
1/2 cup pitted Kalamata olives, quartered

Steps:

  • Cook acini di pepe in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water), stirring occasionally, until al dente. Drain well in a sieve. Transfer to a bowl.
  • Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté garlic with red-pepper flakes until golden, about 2 minutes. Stir in olives. Toss with pasta. Season with salt and pepper.

BASIC GUACAMOLE DIP



Basic Guacamole Dip image

Serve this with tortilla or corn chips.

Provided by MARY A. PUTMAN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 20m

Yield 28

Number Of Ingredients 4

4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice

Steps:

  • Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 2.9 g, Fat 4.2 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 2.5 mg, Sugar 0.5 g

AGUA DE TAMARINDO



Agua de Tamarindo image

Categories     Tamarind     Simmer     Boil

Yield makes about 4 cups

Number Of Ingredients 3

10 ounces tamarind pods (about 10 large pods)
4 cups water
1/2 cup sugar, or more if needed

Steps:

  • Peel the tamarind pods by hand and discard the outer shell. It's okay if there are still little bits of shell stuck to the flesh, as the beverage will be strained.
  • Put the tamarind flesh in a saucepan, seeds and all. Add the water, place over medium heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until the pulp is very soft, about 45 minutes.
  • Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible. Add the sugar and stir until it dissolves. Taste and add a little more sugar if you like. Let cool to room temperature, then refrigerate until completely chilled. Serve over ice.

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