Sopa de Pollo y Arroz (Imprimir)
Caldo dorado infusionado con azafrán, pollo tierno y arroz. Cada cucharada ofrece sabores reconfortantes y nutritivos.
# Ingredientes:
→ Meats
01 -
2 skinless chicken thighs or breasts (about 300 g), bone-in for more flavor if desired
→ Vegetables & Aromatics
02 -
1 tbsp olive oil
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1 carrot, diced
06 -
1 celery stalk, diced
→ Grains
07 -
100 g long-grain rice (e.g., basmati or jasmine), rinsed
→ Liquids
08 -
1 litre low-sodium chicken stock
09 -
250 ml water
10 -
Juice of ½ lemon
→ Spices & Herbs
11 -
A pinch of saffron threads, steeped in 2 tbsp hot water
12 -
1 bay leaf
13 -
Salt and black pepper, to taste
14 -
1 tbsp chopped parsley or dill (for garnish)
# Instrucciones:
01 -
In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrot, and celery for 5–6 minutes until softened.
02 -
Add chicken, stock, water, bay leaf, and saffron infusion. Bring to a gentle boil, then reduce to a simmer.
03 -
Simmer uncovered for 15 minutes. Add the rice and continue simmering for another 15 minutes, until rice is tender and chicken is cooked through.
04 -
Remove chicken, shred with two forks, and return it to the pot. Discard the bay leaf.
05 -
Stir in lemon juice, adjust seasoning with salt and pepper, and cook 2 minutes more. Serve hot, garnished with parsley or dill.
# Notas:
01 -
For a creamier version, stir in a whisked egg yolk or a splash of cream at the end.
02 -
Use short-grain rice for a thicker, almost porridge-like texture.
03 -
Excellent with a side of warm flatbread or olives.