Ingredients

1 whole chicken
1 large russet potato
2 carrots
1 large tomatoes
2 stalks celery ( with leaves )
2 garlic cloves
1 tablespoon salt ( or more )
1/2 white onion ( do not use red onion )
1/2 cup rice , washed
1/4 head cannonball cabbage
1/8 cup chopped cilantro
1/8 teaspoon ground cumin
1/8 teaspoon white pepper
1 dash Crystal hot sauce
1 -2 quart water or 1 -2 quart chicken stock
Sopa De Pollo Con Arroz (Chicken and Rice Soup) is a staple of Latin cuisine, with variations of the dish being enjoyed in many countries throughout the region. The dish is known for its comforting and warming qualities, making it a popular choice for cold and rainy days. The addition of rice and vegetables makes the soup more filling and nutritious, while the chicken provides a satisfying protein source. This recipe is easy to make and can be customized to fit your own tastes and preferences.

Instructions

1.In a large pot, bring the chicken and water (or chicken stock) to a boil.
2.Add the vegetables (potato, carrots, tomato, celery, garlic, onion, cabbage), salt, and Crystal hot sauce. Reduce heat and let simmer for 30-45 minutes or until chicken is cooked through.
3.Remove the chicken from the pot and shred the meat, discarding the bones and skin.
4.Return the shredded chicken to the pot and add the rice, cilantro, cumin, and white pepper. Let simmer for another 30-45 minutes or until the rice is fully cooked.
5.Serve hot and enjoy!

PROS

Sopa De Pollo Con Arroz is a comforting and filling meal that can be made with simple ingredients.

The soup is packed with vegetables and lean protein from the chicken, making it a healthy choice for any meal.

CONS

The dish can be high in sodium due to the added salt and chicken stock.

If using store-bought chicken stock, be aware that some brands can be high in additives and preservatives.

HEALTH & BENEFITS

Sopa De Pollo Con Arroz is a great source of protein and fiber, which can help keep you feeling full and satisfied after eating.
The dish is also packed with vitamins and minerals from the variety of vegetables used in the recipe, including vitamin A, vitamin C, and potassium.

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