SOPA DE GALLINA Y GALLINA ASADA ESTILO SALVADOREÑO

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast reduces fat content while chicken thighs are often cheaper.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini offers a similar texture and is lower in calories.

lime

💰Cheaper: lemon

Lemon provides a similar acidity and flavor.

cilantro

💰Cheaper: parsley

Parsley can be used as a milder herb alternative.

Introduce the recipe and ingredients for Sopa de Gallina.

Show the whole chicken, mentioning it is large and suitable for family.

Display the vegetables: yellow squash, green squash, carrot, potatoes, and chayote.

Add a medium tomato and half an onion to the pot.

Crush 4 cloves of garlic and add them to the pot.

Add cilantro and mint to taste, and a celery stick for flavor.

Include 2 bay leaves for additional flavor.

Measure and add 1/2 cup of white rice to the pot.

Add chicken bouillon and salt to taste.

Wash the chicken thoroughly and place it in a large pot with 2 gallons of water.

Bring the water to a boil and remove any foam that forms on the surface.

Once boiling, add the crushed tomato, garlic, onion, and bay leaves to the pot.

Let the chicken cook for about 10 minutes, then check for foam and remove it.

After 30 minutes of cooking, check the chicken for tenderness.

Remove the onion after it has imparted its flavor.

Add the measured rice and a tablespoon of chicken bouillon to the pot.

Tie the herbs in a bundle with plastic wrap to keep them together while cooking.

Continue cooking until the rice is tender and the chicken is fully cooked.

While the soup cooks, prepare to grill the chicken on a comal.

Season the chicken with salt and mustard before grilling.

Grill the chicken on a heated comal, ensuring it is cooked evenly.

Serve the soup hot, showcasing the chicken and vegetables.

Cooking Techniques

Equipment Needed

Spice Level: