How to Make Puerto Rican Heavy Chicken and Rice Soup Recipe [Episode 244]

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is a budget-friendly alternative.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich substitute, while bulgur is often less expensive.

Cut the chicken breasts into small cubes and season with salt and pepper.

Cut the potato into cubes.

Prepare the pumpkin by cutting it into pieces and removing the skin.

Blend together the culantro leaves, mini sweet peppers, and garlic using 1 tablespoon of olive oil.

In a 12-inch pot, heat the other tablespoon of olive oil over medium-high heat and brown the chicken until it's no longer pink.

Add the thinly sliced onion to the pot and cook it together with the chicken.

Add the blended mini sweet pepper, garlic, and culantro mixture to the pot and mix well.

Stir in the tomato sauce and mix it into the chicken and vegetables.

Add the cubed potatoes and pumpkin to the pot.

Pour in the chicken broth and bring it to a boil.

Once boiling, add the rice and check for salt, adjusting as necessary.

Lower the temperature to very low, cover the pot, and let it simmer for 20 minutes, stirring every 5 minutes and adding additional liquid if necessary.

Check that the potatoes, pumpkin, and rice are tender before serving.

Cooking Techniques

Equipment Needed

Spice Level: