Chicken Albondigas
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Yield:
6 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
Albondigas
- 2 pounds of ground chicken
- 1 egg
- 1 cup of breadcrumbs
- ½ cup of uncooked rice
- ½ of an onion, diced
- 3 tomatoes, diced
- 8 mint leaves, diced
- ½ tablespoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of black pepper
- ½ teaspoon of oregano
Tomato Salsa
- 1 tablespoon of Mazola® Corn Oil
- 4 tomatoes
- 1 garlic clove
- 2 Chipotle in adobo peppers
- ¼ of an onion
- ½ tablespoon of tomato bullion
Vegetables
- 2 Potatoes, medium diced
- 2 zucchini, medium diced
- 2 carrots, medium diced
- 1 handful of cilantro, diced
- 1 lime
Instructions
- In a bowl add the ground chicken, breadcrumbs, uncooked rice, onion, tomatoes, mint leaves, salt, garlic powder, black pepper and oregano.
- Mix everything together and form small even sized balls (albondigas). Set aside.
- In a blender add the tomatoes, garlic clove, chipotle in adobo peppers, onion and tomato bullion. Blend and set aside.
- In a large pot add 1 tablespoon of Mazola® Corn Oil, let it heat up then add the tomato salsa in the blender.
- Add 8 cups of water and let it come to a boil. Once it comes to a boil add the albondigas.
- After 15 minutes add the potatoes.
- Let it cook for 5 minutes then add the carrots & zucchini.
- After 5 minutes turn off the heat and add the diced cilantro.
- Serve with lime and enjoy!
Recipe by Ale Reeg of ale.reeg