POLLO CHICKEN MEXICAN RECIPES

CALDO DE POLLO (MEXICAN CHICKEN SOUP) RECIPE | ALLRECIP…

Caldo De Pollo (Mexican Chicken Soup) Recipe | Allrecip… image

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

Ingredients

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

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

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS) RECIPE ...

Tinga de Pollo (Chicken with Chipotle and Onions) Recipe ... image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It’s a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Total Time 1 hours

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

Ingredients

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

Steps:

Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

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