Slow Cooked Cuban Style Chicken Soup with Yellow Rice
My friend (and fellow foodie) Katie sent me lots of Goya Sazon and seasoning for yellow rice. It was about darned time I used some of it!
Start the rice about 30 minutes before serving and stir it into the slow cooker with the lemon juice.
Marinade
3 chicken quarters, skinned
1 small onion, sliced
juice from 1/2 fresh lime
juice from 1/2 fresh orange
1 T adobo seasoning (I used homemade)
2 garlic cloves, smashed
salt and black pepper, to taste
Soup
vegetable oil
1 onion, chopped
2 garlic cloves
1 T adobo seasoning
1 packet Goya Sazon seasoning with achiote
4 cups chicken broth or stock
1 small can diced tomatoes
juice from 1/2 fresh lemon
Yellow Rice
about 1 t vegetable oil
1 cup white rice
1/4 cup sofrito (I used homemade)
3 cups water
1 packet each: Goya Sazon with achiote and yellow rice seasoning
1/2 cup frozen peas
fresh cilantro leaves
Pierce chicken all over with a sharp small knife. Add chicken and remaining marinade ingredients to a large ziploc baggie. Shake til ingredients are well mixed. Refrigerate for several hours.
In a large soup pot over medium heat, cook onion about 5 minutes. Stir in garlic and seasonings, cook another minute or so. Stir in stock and tomatoes. Pour mixture into slow cooker.
Cook on high about 4 hours, or low about 6 hours. Carefully remove chicken pieces from slow cooker, discard gristle, fat and bones. Return chicken to cooker. Stir in lemon juice and yellow rice.
About 30 minutes before serving, start rice. Drizzle a large frying pan or skillet over medium heat with oil. Add rice and saute just til rice begins to brown. Stir in sofrito, water and seasonings. Cover; reduce heat to medium low and cook about 15 minutes. Add peas and cilantro and cook another 5 minutes.
This was excellent!
Start the rice about 30 minutes before serving and stir it into the slow cooker with the lemon juice.
Marinade
3 chicken quarters, skinned
1 small onion, sliced
juice from 1/2 fresh lime
juice from 1/2 fresh orange
1 T adobo seasoning (I used homemade)
2 garlic cloves, smashed
salt and black pepper, to taste
Soup
vegetable oil
1 onion, chopped
2 garlic cloves
1 T adobo seasoning
1 packet Goya Sazon seasoning with achiote
4 cups chicken broth or stock
1 small can diced tomatoes
juice from 1/2 fresh lemon
Yellow Rice
about 1 t vegetable oil
1 cup white rice
1/4 cup sofrito (I used homemade)
3 cups water
1 packet each: Goya Sazon with achiote and yellow rice seasoning
1/2 cup frozen peas
fresh cilantro leaves
Pierce chicken all over with a sharp small knife. Add chicken and remaining marinade ingredients to a large ziploc baggie. Shake til ingredients are well mixed. Refrigerate for several hours.
In a large soup pot over medium heat, cook onion about 5 minutes. Stir in garlic and seasonings, cook another minute or so. Stir in stock and tomatoes. Pour mixture into slow cooker.
Cook on high about 4 hours, or low about 6 hours. Carefully remove chicken pieces from slow cooker, discard gristle, fat and bones. Return chicken to cooker. Stir in lemon juice and yellow rice.
About 30 minutes before serving, start rice. Drizzle a large frying pan or skillet over medium heat with oil. Add rice and saute just til rice begins to brown. Stir in sofrito, water and seasonings. Cover; reduce heat to medium low and cook about 15 minutes. Add peas and cilantro and cook another 5 minutes.
This was excellent!
Comments
Post a Comment