Catalan Surf And Turf Sopa De Langosta Con Pollo Recipes

CALDO DE POLLO

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)

Steps:

• Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
• Drain and reserve broth.
• While the chicken is cooking, heat the oil in a large skillet.
• Sauté the fideo in oil a few minutes until lightly browned over medium heat.
• Add onion and bell pepper pieces and cook until onion is translucent.
• Add cooked vegetables and noodles to the cooked chicken pieces.
• Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
• Finish with more seasonings (cumin, salt, garlic, to taste).
• Can be garnished with cilantro and/or jalapeño.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Steps:

• Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
• Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
• Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
• Cover the pan and let simmer over medium heat, 20 to 30 minutes.