ALBONDIGAS DE POLLO RECIPES

Steps:

• Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
• Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
• Using tongs, transfer the chicken to a bowl.
• Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
• Shred the chicken and set aside for future use.
• Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
• Add the sieved tomatoes and cook for about 2 minutes.
• Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
• Adjust the salt and pepper to taste.
• Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
• Garnish with diced avocado, cilantro, and pickled jalapeño.

Steps:

• Preheat the oven to 400F.
• Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
• Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
• In a small bowl whisk the flour with the Marsala wine and broth.
• Heat a large skillet on medium heat.
• Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
• Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
• Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
• Garnish with parsley.