POLLO EN CREMA DE CHIPOTLE RECIPES

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CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICKEN ...



Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chicken ... image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

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.

Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60

CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICKEN ...



Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chicken ... image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

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.

Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60

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This creamy chipotle sauce is made with adobo chipotles, plain yogurt or Mexican crema, garlic, and lime juice. Chipotles are actually smoked dried jalapeños. I used canned chipotles in adobo for this recipe, which means the peppers are soaked in …
From laylita.com
See details


AUTHENTIC MEXICAN CHICKEN TINGA- BEST TINGA DE POLLO-THE ...
Sep 15, 2021 · This is an Authentic Mexican Chicken Tinga- Best Tinga De Pollo you will ever find out there.Tinga is a dish made with shredded chicken in a delicious tomato sauce and Chile Chipotle in Adobo sauce. Don’t bother looking for another recipe, as …
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POLLO AL JALAPEñO - MEJORES RECETAS DE COMIDAS PARA HACER ...
May 12, 2021 · Con un cuchillo afilado, corte las pechugas de pollo horizontalmente hasta que estén casi en forma de mariposa (creando un bolsillo en el centro). Luego coloque 1/4 taza de la mezcla de queso crema y jalapeño en el centro de cada pechuga de pollo. Si es necesario, use un palillo de …
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See details


BIONICO - WIKIPEDIA
Bionico is a popular Mexican dessert that originated in the city of Guadalajara in Jalisco, Mexico, in the early 1990s. It is essentially a fruit salad consisting of a variety of fruits chopped up into small cubes, drenched with crema and topped off with granola, shredded …
From en.m.wikipedia.org
See details


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Traditional home-style meals from Mexico. Authentic Mexican recipes presented in an easy, step-by-step process so that you can cook an authentic Mexican meal in your own kitchen; each post also adds a little background about the history of the recipe and the …
From mexicoinmykitchen.com
See details


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Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha …
From en.m.wikipedia.org
See details


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California Chipotle Ranch Dip with Baked Avocado Fries. California Chopped Salad. ... Flautas de Pollo/Chicken Flautas. Floating Blueberry California Cobbler. Fluffy CA Cottage Cheese Biscuits. ... Pastel de Piña con Crema/Pineapple and Cream Cake. …
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Meat of your choice, rice, beans, and cheese topped with lettuce, pico de gallo and your choice of sour cream or guacamole. Add $0.75 for both sour cream and guacamole. Loaded Burrito
From chulas-cantina.com
See details


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See details


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