TRINIDAD CHICKEN SOUP RECIPES

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TRINIDAD PELAU RECIPE | ALLRECIPES



Trinidad Pelau Recipe | Allrecipes image

Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.

Provided by TRINIREDLOCKS

Categories     Caribbean Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 ½ cups water
1 ½ cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley

Steps:

  • Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

Nutrition Facts : Calories 540.9 calories, CarbohydrateContent 58.3 g, CholesterolContent 50.7 mg, FatContent 24.8 g, FiberContent 5.3 g, ProteinContent 22.1 g, SaturatedFatContent 13.5 g, SodiumContent 69.4 mg, SugarContent 7.9 g

COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE POLLO ...



Colombian Chicken Sancocho (Sancocho de Pollo ... image

Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 12

1 1/2 teaspoons olive oil
6 scallions (chopped)
1 medium tomato (chopped)
4 cloves garlic (chopped)
6 skinless chicken thighs on the bone
1 cup chopped cilantro leaves and stems (divided)
3 medium red potatoes (peeled and chopped into 6 pieces (1 lb))
10 ounces frozen yucca (about 3 to 4 pieces)
3 medium ears corn (cut in half)
1/2 medium green plantain (peeled and chopped into 1" pieces)
1 tsp cumin
2 chicken bouillion cubes

Steps:

  • In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
  • Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with water.
  • Add chicken bullion, cumin and half of the cilantro and cover pot.
  • Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
  • Add corn and cook an additional 7 minutes or until corn is cooked.
  • Serve in large bowls, and top with cilantro.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 405 kcal, CarbohydrateContent 41 g, ProteinContent 34 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 140 mg, SodiumContent 599.5 mg, FiberContent 5.5 g, SugarContent 10 g

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COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE POLLO ...
Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.
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