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Sopa de Pollo con Arroz y Verduras
A comforting and nourishing chicken soup with rice and mixed vegetables, a staple in Honduran homes for its simplicity and wholesome flavor.
ð§ ææ
- 1 kg Whole chicken(cut into pieces)
- 3 liters Water
- 1 medium Yellow onion(chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Carrots(diced)
- 2 stalks Celery stalks(diced)
- 2 medium Potatoes(peeled and diced)
- 150 g Green beans(trimmed and cut)
- 1 cup Rice(rinsed)
- 0.5 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
In a large pot, heat vegetable oil over medium-high heat. Sear the chicken pieces until lightly browned on all sides.
- 2
Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
- 3
Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
ð¡ ããã®ã³ã: Skimming ensures a clearer broth. - 4
Add diced carrots, celery, and potatoes to the pot. Season with salt and pepper.
- 5
Stir in the rinsed rice and green beans. Continue to simmer until the rice is cooked and the vegetables are tender.
- 6
Stir in the chopped cilantro just before serving.
ð¡ ããã®ã³ã: Adding cilantro at the end preserves its fresh flavor.
ð¡ ããã®ã³ã
- âFor a richer broth, you can use chicken broth instead of water.
- âAdd other vegetables like corn or peas if desired.
- âServe with a side of lime wedges.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cumin for an extra layer of flavor.
- For a spicier soup, add a chopped jalapeño or serrano pepper with the onions.