CHICKEN BROTH SPANISH RECIPES

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CHICKEN BONE BROTH - INSTANT POT RECIPES



Chicken Bone Broth - Instant Pot Recipes image

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

Provided by Danielle Walker

Prep Time 10 minutes

Cook Time 100 minutes

Yield 8 - 10 cups

Number Of Ingredients 10

4 pounds mixed bones (see Tidbits)
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt and freshly ground black pepper (optional)
4 carrots (halved crosswise)
2 stalks celery (halved crosswise, with leaves)
1 large yellow onion (quartered)
1 bunch flat-leaf parsley
4 cloves garlic (crushed)
1 tablespoon apple cider vinegar
6 - 8 cups filtered water

Steps:

  • If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
  • Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  • Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  • Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  • Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



White Chicken Chili Recipe: How to Make It - Taste of Home image

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 219 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 644mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 7g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

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