CHICKEN OF THE WOODS BUY RECIPES
CALDO DE POLLO (MEXICAN CHICKEN SOUP) RECIPE | ALLRECIP…
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Chicken and Rice Soup
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts : Calories 309.5 calories, CarbohydrateContent 30.8 g, CholesterolContent 54.1 mg, FatContent 10 g, FiberContent 3.4 g, ProteinContent 23.5 g, SaturatedFatContent 1.8 g, SodiumContent 638.6 mg, SugarContent 1.1 g
CHICKEN TACO POBLANO RICE BOWLS - SKINNYTASTE
Steps:
- Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
- To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.
- Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes.
- Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.
- Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.
Nutrition Facts : ServingSize 1 bowl, Calories 475 kcal, CarbohydrateContent 52 g, ProteinContent 40.5 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 116 mg, SodiumContent 407.5 mg, FiberContent 6 g, SugarContent 3.5 g
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