Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Step: 1

Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.

Step: 2

Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.

Step: 3

Return chicken meat to the pot and season with salt and pepper. Add rice. Let

Step: 4

warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Per Serving: 322 calories; protein 21.9g; carbohydrates 26.4g; fat 14.6g; cholesterol 64.8mg; sodium 957.2mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.