Ecuadorian Chicken Rice Soup Aguado De Gallina Recipes

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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

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)



Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) image

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Provided by Josefina Mijares

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

Time 1h10m

Yield 8

Number Of Ingredients 13

2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

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.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g

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