Aguado De Gallina Or Chicken Rice Soup Recipes

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.

Steps:

• Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

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.

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.

Steps:

• In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
• In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
• As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
• 30 minutes prior to the end of cooking, add the cut up plaintains.
• 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
• Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
• Add the roux to the soup and stir to blend well.