Pollo Con Arroz De Maíz Estilo Hondureño Honduran Style Chicken And Split Corn Soup Recipes

POLLO CON ARROZ DE MAíZ ESTILO HONDUREñO (HONDURAN-STYLE CHICKEN AND SPLIT CORN SOUP)

Steps:

• In a large pot, place chicken quarters, bay leaf, celery and ½ the onion.
• Season with salt and pepper, cover with cold water and cook for about 35 minutes, over medium heat skimming off the foam that forms on the surface with a small ladle.
• While chicken is cooking, blend or process tomatoes and green pepper. Add a little of the until well incorporated. Reserve.
• Once chicken is fully cooked, remove chicken pieces from cooking liquid to cool. Shred chicken and put aside.
• Strain cooking liquid to remove any solids and reserve. Discard solids.
• Rinse the yellow corn under cold water.
• In a heavy bottom pot, heat the oil and cook rest of the onion and garlic. Add corn and tomato mixture.
• Add the rest of the cooking liquid, making sure you add at least 8 cups of liquid. If you don't have enough cooking liquid, add water.
• Cook over low-medium heat stirring constantly with a wooden spoon to avoid scorching.
• Cook for about 5 minutes.
• Add shredded chicken, annatto paste or powder and cook for an additional 10 minutes.
• Correct the salt and an extra pinch if needed.
• It may take longer depending on how large the corn pieces are. The smaller they are, the faster it will cook.
• Add cilantro leaves and remove from heat. Serve immediately.

MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)

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.