Sopa de Pollo y Fideos Adapted to Puerto Rican Cuisine

Ingredients

While the Mexican version of Sopa de Pollo y Fideos often includes ingredients like tomatoes and spices such as cumin and chili powder, the Puerto Rican adaptation focuses on the natural flavors of the ingredients. The Puerto Rican version also incorporates sofrito, a traditional seasoning blend, and annatto oil, which adds a vibrant color to the soup. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1 pollo entero, cortado en piezas) 1 whole chicken, cut into pieces (1 pollo entero, cortado en piezas)
• 2 tablespoons annatto oil (aceite de achiote) 2 tablespoons annatto oil (aceite de achiote)
• 1 onion, diced (1 cebolla, cortada en cubitos) 1 onion, diced (1 cebolla, cortada en cubitos)
• 1 green bell pepper, diced (1 pimiento verde, cortado en cubitos) 1 green bell pepper, diced (1 pimiento verde, cortado en cubitos)
• 2 cloves of garlic, minced (2 dientes de ajo, picados) 2 cloves of garlic, minced (2 dientes de ajo, picados)
• 2 carrots, sliced (2 zanahorias, rebanadas) 2 carrots, sliced (2 zanahorias, rebanadas)
• 2 celery stalks, sliced (2 tallos de apio, rebanados) 2 celery stalks, sliced (2 tallos de apio, rebanados)
• 8 cups chicken broth (8 tazas de caldo de pollo) 8 cups chicken broth (8 tazas de caldo de pollo)
• 1 cup fideos (thin noodles) (1 taza de fideos) 1 cup fideos (thin noodles) (1 taza de fideos)
• Salt and pepper to taste (Sal y pimienta al gusto) Salt and pepper to taste (Sal y pimienta al gusto)
• Fresh cilantro, chopped, for garnish (Cilantro fresco picado, para decorar) Fresh cilantro, chopped, for garnish (Cilantro fresco picado, para decorar)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the annatto oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are softened.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken pieces from the pot and shred the meat using two forks. Set aside.
5. 5.
   Add the sliced carrots and celery to the pot and simmer for another 10 minutes, or until the vegetables are tender.
6. 6.
   Return the shredded chicken to the pot and add the fideos (thin noodles). Cook for an additional 5-7 minutes, or until the noodles are al dente.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Sopa de Pollo y Fideos hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Annatto oil — If you can't find annatto oil, you can substitute it with olive oil and add a pinch of turmeric for color.
• Fideos — Be careful not to overcook the noodles, as they can become mushy. Follow the package instructions for cooking time.

Tips & Tricks

• To enhance the flavor, you can add a bay leaf and a sprig of fresh thyme to the broth while simmering.
• If you prefer a spicier soup, you can add a small chopped chili pepper or a dash of hot sauce.
• For a heartier version, you can add cooked rice or diced potatoes to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the soup with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Serve the Sopa de Pollo y Fideos hot as a main course. Accompany it with warm crusty bread or cornbread for a complete meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh chopped cilantro to add a pop of color and freshness.