Puerto Rican Chicken Soups From The Hispanic Food Network

For those of us who get nostalgic thinking of our Grandmother's kitchen, on the days when the whole familia came over for a Sunday meal, this is a recipe that will bring those memories rushing back to you. This Puerto Rican Chicken Soup Recipe will warm your soul. The Hispanic Food Network brought this one out now that the weather is cooling off, it's sure to warm up the soul. Enjoy!
Ingredients

12 cups water
1 cup raw long grain or medium grain rice
3 chicken breasts in small chunks
2 big potatoes cubed
1 envelope sazón seasoning
2 tblsp. sofrito
1 8oz. can tomato sauce
2 tblsp. Manzanilla olives
2 tblsp. capers
2 slices chopped pimiento morrones (roasted peppers)
1 tsp. ground coriander (orégano)
Adobo to taste for the chicken
1 bunch chopped cilantro
1 chicken bouillon
1/4 cup beer or dry wine (optional)
2 oz. chopped cooked smoked ham
1 16oz. can petit pois (peas) (optional)

FROM OUR AMIGOS AT RICAN RECIPES
Directions
Season the chicken with adobo about 1-2 hours before cooking.

Place the raw rice in a pot and cover with water. Let it soak while we prepare the rest.

In a separate deep pot add the water, chicken, potatoes,sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, orégano, bouillon and chopped cooked ham. Bring everything to a boil.

Drain the rice, slowly add the rice to the other ingredients and stir well.

Cover the pot and cook on medium heat for about 45 minutes. DO NOT cook on high heat or it will stick.

Add the cilantro and peas the last 5-10 minutes before it's done.TipsServe with aguacate (avocado) or sprinkle cheese, if you are a cheese lover.

Serve pan sobao on the side.

ARROZ GANDULES PUERTO RICAN RECIPE

This is a traditional Puerto Rican Recipe brought to you by our Amigos at Rican Recipes


Ingredients
1 lb. raw medium or long grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote 
2 tbsp. Manzanilla olives
1 1/2 tsp. capers
1/2 cup vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* (my secret)
16 oz. water
Directions Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.

Thoroughly wash rice and add to the other ingredients.

Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).

Boil on medium high until all the water is absorbed.

Reduce heat to low and cover the pot with aluminum foil* and lid.

Cook for 35-40 minutes, depending on your stove.

Serve with pasteles or tostones.TipsIf you use onion soup, it will give your rice a better flavor and there is no need to use salt.

Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.

Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.
(Another one of my secrets).