Latin American > Chile

Renaico-Style Sopa de Pollo Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14 oz)
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- 1 tsp of smoked paprika
- 8 cups of chicken broth
- Salt and pepper to taste
- 1 cup of corn kernels
- 1 cup of cooked white rice
- 1 lime, cut into wedges
- Fresh cilantro, chopped

Special equipment needed:
- Large pot
- Cutting board
- Knife
- Ladle
- Wooden spoon

Step-by-step instructions:

1. In a large pot, add the chicken pieces and cover with water. Bring to a boil and let it simmer for 30 minutes.

2. Remove the chicken from the pot and let it cool. Shred the chicken into small pieces and set aside.

3. In the same pot, add the chopped onion, garlic, carrots, celery, red and green bell peppers, and canned tomatoes. Cook for 5 minutes until the vegetables are soft.

4. Add the ground cumin, dried oregano, smoked paprika, and chicken broth. Bring to a boil and let it simmer for 20 minutes.

5. Add the shredded chicken, corn kernels, and cooked white rice. Cook for another 10 minutes until everything is heated through.

6. Season with salt and pepper to taste.

7. Serve hot with a lime wedge and chopped cilantro on top.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 servings

Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 20g
Protein: 28g

Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Corn kernels can be substituted with peas or green beans.
- White rice can be substituted with brown rice or quinoa.

Variations:
- Add diced potatoes for a heartier soup.
- Add a can of black beans for extra protein.
- Add a diced jalapeño for some heat.

Tips and tricks:
- Use a rotisserie chicken for a quicker preparation time.
- Make a double batch and freeze for later.
- Add more chicken broth if the soup becomes too thick.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in a bowl with a lime wedge and chopped cilantro on top.

Garnishes:
Lime wedges and chopped cilantro.

Pairings:
Serve with warm tortillas or crusty bread.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the soup becomes too thick, add more chicken broth.
- If the soup lacks flavor, add more salt and pepper.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Sopa de Pollo is a traditional Mexican soup that is typically made with chicken, vegetables, and spices. Renaico is a small town in Chile that is known for its hearty soups.

Flavor profiles:
Savory, smoky, and slightly spicy.

Serving suggestions:
Serve hot with warm tortillas or crusty bread.

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Region: Chilean

Taste: Savory, Tangy, Herbal, Spicy, Aromatic