Receta De Chupe De Pollo Recipe

The receta de chupe de Pollo recipe is one of my favorite dishes. It’s simple, easy to make, and delicious. I don’t always make it when I cook myself because I don’t always have time to prepare something so simple, but when I do make it, I can guarantee that it will be a hit in my house.

The receta de chupe de Pollo recipe is made with chicken thighs that have been pounded thin and then simmered in a mixture of garlic, onion, and spices until they are tender and falling off the bone. The result is a very flavorful dish that is bursting with flavor!

I like to serve this dish with rice or potatoes as well as some salad for dipping your fork into (sometimes I add avocado). If you don’t have time to make the rice or potatoes on hand, we also enjoy serving this over salads made with cabbage leaves instead.

What is Receta De Chupe De Pollo Recipe?

In this recipe, we are going to make a chupe de Pollo, a classic Mexican dish. It is one of the most popular dishes in Mexico and is made from chicken, but you can make it with just about any meat. The key is that it should be marinated for at least 24 hours before cooking so that the flavors can permeate the meat.

The chupe de Pollo is traditionally served as an appetizer or as a main dish but I like to serve it as part of my meal because it’s so filling. It goes great with rice or beans and if you want to add some spice, there are many different variations of how you can make it. I prefer the version that uses fresh chiles because those are always available in my garden! However, there are included some alternative soups. Such as-

• Original Taco Soup Recipe
• Instant Pot Chicken Noodle Soup
• Creamy Chicken Tortilla Soup with ROTEL
• Keto Butternut Squash Soup

How to Make Receta De Chupe De Pollo Recipe?

The chicken taco is a great way to showcase the versatility of chicken. It’s made with a flavorful skirt, which is the white meat of the bird. You can use different types of chicken for this recipe, but make sure it’s free-range or organic.

Ingredients

• Chipotle chiles in adobo sauce, 1 (7-ounce) can
• Olive oil extra virgin, 1 tbsp
• 2 cups of onion, chopped
• 1 cup of carrot, chopped
• 2 cups of celery, chopped
• 1 teaspoon of cumin, ground
• 1/2 tsp. dried oregano
• 1/2 tsp. dry thyme
• 6 smashed garlic cloves
• 6 cups of low-sodium, fat-free chicken broth
• Skinless, boneless chicken breast weighing 1 1/2 pounds
• 2 medium red potatoes, sliced into 1/2-inch chunks, weighing roughly 12 ounces.
• 1 (15.5 ounces) can of rinsed and drained white or golden hominy
• whipping cream, 1/4 cup
• 1 cup sliced plum tomato with seeds
• 14 cups freshly chopped cilantro
• Salt, 1/2 teaspoon
• 8 wedges of lime

Instructions

1. 1 chile and 1 teaspoon of the adobo sauce should be taken out of the can; the rest should be saved for another use. Chop the chile finely and reserve the sauce separately.
2. In a big Dutch oven, heat the oil over medium heat. Add the chopped chile, onion, and the remaining 6 ingredients (up until the garlic); simmer for 7 minutes, stirring regularly, or until the onion is soft. Add broth and stir. Bring to a boil. Add the chicken, cover, and simmer for 30 minutes, or until the meat is cooked, on medium-low heat. With a slotted spoon, remove the chicken and let it cool somewhat. With two forks, shred the chicken; cover and keep heated.
3. Remove the pan from heat and let it stand for five minutes. Blend a third of the broth mixture in a blender until it is smooth. Put the blended broth mixture in a big bowl. With the remaining broth mixture, repeat the operation in two more batches. Into the pan with the pureed broth mixture. Hominy and potatoes are then added, and the mixture is simmered over medium heat. Cook potatoes for 20 minutes with the lid off, until they are soft. Add the chicken and cream and cook for five minutes. Removing from heat, combine with salt, tomato, cilantro, and any remaining adobo sauce. slices of lime are optional.

Nutrition Facts

Per serving, there are 246 calories, 23 percent of which come from fat, fat 6.2 grams, saturated fat 2.3 grams, mono fat 2.4 grams, poly fat 0.8 grams, protein 24.5 grams, carbs 21.8 grams, fiber 3.5 grams, cholesterol 60 mg, iron 1.7 mg, sodium 672 mg, and calcium 52 mg.

Final Words

The Receta De Chupe De Pollo Recipe is made with boneless chicken breasts or thighs. It’s seasoned with a mixture of cumin, garlic, oregano, salt, and pepper. The chicken is then cooked in a sauce made from tomatoes, onions, and green peppers. Receta De Chupe De Pollo Recipe calls for canned tomatoes instead of fresh ones.