Sopa De Arroz Con Pollo Recipes

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

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.

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.

SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP)

Steps:

• In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to low and simmer for 45 minutes.
• Add the rice and continue simmering for 15- 20 minutes more or until the rice is tender. Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.
• Season with salt and pepper. Stir in the cilantro and serve.

SOPA DE ARROZ CON POLLO RECIPE - (4.2/5)

Steps:

• Puree onion, red bell pepper, cilantro and garlic cloves in blender. Put the seasoned chicken and the puree in a stockpot over medium-high heat and allow it to cook for about 10 minutes, stirring occasionally. This will allow the flavors from the pureed veggies to infuse the chicken before adding all the water for the soup. After about 10 minutes, add enough water to totally submerge the chicken, about 6 cups, add some chopped potatoes and carrots, season with salt & pepper, and 1 bay leaf. Bring it all to a boil, then lower temperature to allow it to simmer and cook for about 20-30 minutes or until the chicken is tender. Remove the chicken from the broth and add 1/2 cup of rice to it, allow it cook while the chicken cools enough to remove the bones. Make sure to stir the broth every few minutes, making sure to remove any rice that may stick to the bottom. In the meantime, chop the chicken, if you'd like and return it to the broth. Cook just long enough for the rice to soften. Serve in bowls and enjoy!

PERUVIAN ARROZ CON POLLO

Steps:

• Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
• Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
• Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
• Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
• Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)

Steps:

• Extract giblets from chicken and remove the liver.
• Place chicken in a pot of water just large enough to hold it.
• Cover with 1-2 quarts of water and add the giblets.
• Add salt and bring to a boil, skimming off any foam.
• Reduce heat, cover pot, and simmer for 20 or more minutes.
• Chicken should fall apart after cooking.
• Completely bone out the cooked chicken.
• Separate white meat for use in the finished soup.
• Crack the bones and return them to the stock with the skin.
• Add all other non-meat parts of the chicken back to the stock.
• Bring stock and giblets back to a fast simmer.
• Cook stock for 1/2-1 hour longer.
• Begin washing rice.
• Strain stock and remove most, but not all of the fat.
• Peel the potato, tomato and carrots.
• Bring stock to a boil and reduce heat.
• Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
• Chop onion coarsely and add along with pressed or finely minced garlic.
• Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
• Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
• Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
• Finish washing rice and add to soup.
• During last half hour of cooking add all other spices.
• Adjust salt to taste (this recipe can take a lot of salt).
• Avoid adding too much cumin, it will spoil the flavor.
• DO NOT let the soup boil, it will turn to mush.
• DO NOT use the chicken liver in the soup.
• When the rice begins to "bloom" turn off the heat.
• Elbow macaroni, stars or alphabet pasta may be used.
• If using pasta, omit or reduce the amount of rice.
• If the stock is made right it will gel when chilled.
• Note: This recipe took years to figure out.
• DO NOT use chicken bullion cubes or paste when making this.
• They will cloud the soup and destroy its delicate bouquet.
• Tinned broth is acceptable but will not compare to using the stock described above.

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.