Time 1h10m Number Of Ingredients 9 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.
Time 1h10m Yield 8 Number Of Ingredients 13 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.
Time 55m Yield 6 Number Of Ingredients 16 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.
Time 4h Yield 2 Quarts, 4-8 serving(s) Number Of Ingredients 15 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.
Time 30m Yield 4 servings Number Of Ingredients 23 Steps:
Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color. Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning. Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes. After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir. Serve immediately.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine. Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth. Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes. Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite. Add cilantro, if desired, during last 10 minutes. Garnish rice with olives.
