Chicken Albondigas

  • Yield:

    6 servings

  • Total Time:

    45 mins

  • Prep Time:

    15 mins

  • 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

  1. In a bowl add the ground chicken, breadcrumbs, uncooked rice, onion, tomatoes, mint leaves, salt, garlic powder, black pepper and oregano.
  2. Mix everything together and form small even sized balls (albondigas). Set aside.
  3. In a blender add the tomatoes, garlic clove, chipotle in adobo peppers, onion and tomato bullion. Blend and set aside.
  4. In a large pot add 1 tablespoon of Mazola® Corn Oil, let it heat up then add the tomato salsa in the blender.
  5. Add 8 cups of water and let it come to a boil. Once it comes to a boil add the albondigas.
  6. After 15 minutes add the potatoes.
  7. Let it cook for 5 minutes then add the carrots & zucchini.
  8. After 5 minutes turn off the heat and add the diced cilantro. 
  9. Serve with lime and enjoy!

Recipe by Ale Reeg of ale.reeg