The famous sopa de pollo that is good for your soul or when you are sick. I remember when I moved to the Unites States, I got very sick and a dear friend of mine offered to "make some chicken soup." I was very impressed for the offer, so I asked him do you have all the ingredients and the time for all this? and he smile very big opening the kitchen cabinet and grabbing a can of chicken soup, opened and put it in a saucepan, I almost past out, bless his little heart.
So I decide to cook my modified version of my Abuelita soup, you will need:
2 tablespoons olive oil
2 cloves garlic , chopped
2 medium carrots, chopped
3 medium potatoes, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1 big green pepper chopped or whatever is on sale
1 teaspoon of jalapeño powder
1 teaspoon ground cumin
2 teaspoons of salt
1 teaspoons of black pepper
3 tablespoons of GOYA Sofrito cooking base if you don't have it just used chicken stock base
1 carton (32 ounces) chicken broth (4 cups)
3 cups of water
1 cup of yellow sweet corn
2 tablespoons of fresh lime juice or use the plastic lemon container
4 chicken thighs
1/2 cup of rice
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
1 ripe medium avocado, cut into 1/2-inch pieces
Lime wedges
Let's start:
For the sofrito:
In a frying pan pour olive oil and the chopped garlic, onion, green pepper and jalapeno, mix 3 tablespoon of GOYA Sofrito cooking base or the chicken stock base, salt, black pepper and the cumin. Saute covered for about 5 minutes, you will see that it will become a paste. Set aside.
In 5- to 6-quart sauce pot, heat oil over low heat until hot. Add the chicken and make it brown.
Add broth, water and the sofrito to the chicken and let it come to boil.
Add the vegetable mixture, cover sauce pot and heat to boiling over high heat for about 30 minutes.
After that, lower the heat and then add the sweet corn, lime juice and chopped cilantro into broth mixture in sauce pot.
Again heat to boiling over high heat for 10 more minutes.
Remove sauce pot from heat.
Ladle soup into a large soup bowl and sprinkle with avocado pieces.
Serve with lime wedges to squeeze over soup.
and that's it for now,
This recipe is dedicated to my friend Jeff : )
No comments:
Post a Comment