Sunday, May 23, 2010

Arroz Pollo Consome (Rice and Chicken soup)

This is a fantastic dish I learned to make while I was on assignment in Mexico City.  This is truly a must try even it it sounds odd.  Everyone I've ever made this for begs for the recipe.

Here are a few photos I found online... I'll take pictures of ours next time I make it.

  • Whole chicken, skin removed and cleaned as best as you can
  • Knorr Caldo Con Sabor de Pollo (Chicken Flavor Bouillon)
  • Water
  • Jalapeno
  • Cilantro
  • White onion
  • Limes
  • Avocados
  • Cooked white rice
  1. Add chicken to large soup pot and cover completely with water.  Once it boils I put it on low and let is cook over night.
  2. Remove pan once chicken is full cooked and allow it to cool
  3. Strain the broth into another large pan and this will allow the chicken meat and bones to be separated
  4. Place broth in the fridge to allow the fat that accumulated to firm up for easy removal.
  5. Process the chicken, removing all bones and skin or other parts you don't want in the soup.
  6. Get the broth from the fridge and remove as much fat accumulation as you can from the soup
  7. Please the chicken into the broth; taste and add the bouillon until you have the desired taste you seek.
  8. Keep the soup cooking on low.
  9. Make white rice
  10. Cut up jalapenos, white onion, cilantro and limes and place all in small serving bowls.
  11. Dice avocado right before you serve it.
  12. Spoon rice (however much you desire) into bowls.
  13. Pour soup with chicken over the rice.
  14. Now comes the great part... spoon in onions, jalapenos, cilantro and avocados.  Squeeze lime juice into the soup, then stir and eat.

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