Tropical Chicken Soup Recipes

TROPICAL CHICKEN SOUP

Steps:

• Start heating up the coconut milk in the microwave or on the stove.
• Cut up the chicken into bite-sized chunks and start them cooking in a frying pan on medium high. Butter or oil isn't necessary.
• Prepare the instant rice and set aside.
• Keep flipping the chicken and when the chunks looks about halfway cooked, add the bananas, peeled and broken into small chunks as well.
• Mash the bananas up as you stir them together with the chicken.
• Cook mixture until the chicken is fully white inside and out.
• Add warm coconut milk and leave the mix over heat for a minute or two.
• Serve over the rice. NOTE: This makes a sort of soup. If you want more of a chicken with sauce dish, add less coconut milk.

CHICKEN SOUP FROM SCRATCH

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

NINI'S CUBAN TROPICAL SOUP, SOPITA TROPICAL DE NINI

Steps:

• 1. Skin and cut the whole chicken into pieces. Put into a deep heavy soup pot. Add about 2 quarts of cold water, the whole quarted onion, smashed garlic, half green pepper whole do no cut into pieces, cilantro sprigs whole with the leaves, 1 tablespoon salt and some of the black pepper. cover and cook chicken for about 45 minutes. Cook until chicken is tender reduce heat and simmer on very low.
• 2. While chicken is cooking prep the vegetables. If you have found them frozen at the supermarket rinse and put into a dish cut in pieces, the cut boniato, white sweet potato, cut plantains, cut yuca root or casava root in pieces and Cuban calabaza or carribbean tropical pumpkin. If fresh peeled and cut into bite sized pieces or if frozen it will be cut and ready to add to your soup. Sometimes you can find the frozen mixture of all of these vegetables all together in one bag to make a dish called Ajiaco, Another kind of Cuban Tropical Soup. If you can find this Ajiaco vegetables then buy two bags because it has all of these vegetables already in it and ready to cook in your soup broth.
• 3. When your chicken has cooked remove all the chicken from the pot and very carefuly strain the soup removing the onion and pepper. To the broth add the preped root vegetables, the two envelopes of Sazon Goya, and garlic powder and the other tablespoon of salt. You may add the pieces of fresh corn if you like with the rest of the root vegetables. Cook over medium heat until the vegetables are fork tender. about one hour and 10 minutes. I like to add fresh corn to this soup if I have it on hand.
• 4. While the root vegetables are cooking de-bone the chicken and cut into bite sized pieces. Add back to the soup the last half hour before soup is done. Serve the soup in large bowls with a lime wedge and hot Cuban toasty bread or French or Italian toasty bread. You are in for a real taste sensation. Enjoy

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

TROPICAL GRILLED CHICKEN BREAST

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

TROPICAL CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.