Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken albondigas. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A classic Mexican soup with chicken and rice albondigas (meatballs) simmered in a flavorful veggie and tomato broth, this delicious recipe is sure to warm you up even on the chilliest of days. If you're a fan of flavorful and hearty soups, this recipe is for you. Chicken Albondigas Sopa de albondigas, or meatball soup in Spanish, is a warm, comforting and flavorful soup perfect for filling you up and keeping you warm when you need it to. Top with just a squeeze of lime juice, chopped cilantro and serve with your favorite corn tortillas.
Chicken albondigas is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chicken albondigas is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken albondigas using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken albondigas:
- Prepare 1 lb ground chicken
- Take 2/3 cup maseca
- Make ready 1 egg
- Get 2 tbsp lawrys season
- Get 4 small red potatoes
- Take 1/3 onion
- Get 1 tomato
- Get 1 jalapeño
- Take 1 can tomato sauce
- Prepare 10 baby carrots
- Prepare 1/2 cup Rice (opcional)
- Get 1 tbsp vegetable oil
- Get 1 tsp baking powder
- Take 3 tbsp chicken season (or to ur taste)
- Make ready water
This exotic meatball actually has its origins in Spain, and I quite liked the slight detour that the book made by including these. Place the cooled onion mixture, ground chicken, almonds (I pulsed mine in a food processor to a coarse crumb, because I have picky eaters), smoked paprika, cinnamon, salt, and pepper in a bowl and mix thoroughly. Heat the remaining tablespoon of oil in a large skillet over In the skillet you just seared the albondigas in, add the onion and cook until it just starts to brown. Add the crushed tomato and chipotle pepper and stir together all of the ingredients.
Steps to make Chicken albondigas:
- Cut onion, tomatoe small strips, & jalapeño in half circles. Then place oil in pot to heat then add the onion, tomato, & jalapeño & cook it.
- Put the red season,baking powder, egg, maseca, & ground chicken & mix together. Start making them into small balls like a 2 inches big or as u prefer. It'll be alittle sticky but you'll be able to work with it because if u add more maseca your albondigas will come out a little bit harder. So keep that in mind.
- Pour water to the pot like 1 or 2 inches above half the pot & cut potatoes in half or into 1/4 & add, rice, chicken season, tomatoe sause & let it come to a boil.
- After ur soup is boiling add the carrots & any other vegetables u like let cook for 3 min then start adding your balls in & cover & let cook for 5-6 min. Or until your balls & vegetables are fully cook.
- Serve & let it cool down before u dig in be careful not to burn yourself. Hope u guys like it enjoy .
Heat the remaining tablespoon of oil in a large skillet over In the skillet you just seared the albondigas in, add the onion and cook until it just starts to brown. Add the crushed tomato and chipotle pepper and stir together all of the ingredients. In a medium bowl, add the ground chicken, rice, onion, diced bell pepper, salt, and black pepper. In a medium-sized pot, pour in the chicken broth and bring to a boil on medium high heat. Sprinkle with salt and black pepper, and mix gently until combined.
So that’s going to wrap it up for this special food chicken albondigas recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
