Chicken Albondigas
Servings
Prep Time
6
servings
0:15
Cook Time
0:30
Servings
Prep Time
6
servings
0:15
Cook Time
0:30
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!