Type what you have

Ingredients

• ✓ chicken bouillon granules
• long grain white rice
• water
• lime juice
• cilantro
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ chicken bouillon granules
• crema
• cream cheese
• poblano pepper
• vegetable oil
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• ✓ chicken bouillon granules
• pasilla chile pepper
• tomatillo
• onion
• garlic
• water
• tomato

Instructions

1. 1 Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
2. 2 Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

By Isabel

Ingredients

• ✓ chicken bouillon granules
• poblano pepper
• vegetable oil
• corn
• butter
• onion
• manchego cheese
• heavy cream

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3. 3 Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4. 4 Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5. 5 Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6. 6 Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7. 7 Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

By Ainé

Ingredients

• ✓ chicken bouillon granules
• tomatillo
• jalapeno pepper
• garlic
• clove
• cumin
• black pepper
• salt

Instructions

1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• fideo noodle
• onion
• garlic
• tomato puree
• bay leaf
• water
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
2. 2 Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

By Josefina Mijares

Ingredients

• ✓ chicken bouillon granules
• tomato
• chile de arbol pepper
• onion
• garlic
• salt
• water
• vegetable oil
• corn tortilla
• egg

Instructions

1. 1 Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
2. 2 Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

By 20JEN

Ingredients

• ✓ chicken bouillon granules
• onion
• green chili
• garlic
• lime
• cilantro
• water
• salt
• butter
• instant rice

Instructions

1. 1 Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. 2 Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

By BCOLLINS1

Ingredients

• ✓ chicken bouillon granules
• water
• white rice
• vegetable oil
• water
• flat-leaf parsley
• onion
• garlic
• mushroom
• jalapeno pepper

Instructions

1. 1 Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
2. 2 Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
3. 3 Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
4. 4 Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

By Eugenia

Ingredients

• ✓ chicken bouillon granules
• water
• chicken breast
• onion
• garlic
• poblano chili
• sour cream
• olive oil
• corn tortilla
• mozzarella cheese

Instructions

1. 1 Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
2. 2 Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
3. 3 Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
4. 4 Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
5. 5 Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
6. 6 While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
7. 7 Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
8. 8 Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.

By Olga Gonzalez

Ingredients

• ✓ chicken bouillon granules
• tomato
• celery
• carrot
• onion
• guajillo chile pepper
• garlic
• chicken stock
• chicken breast
• bay leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ingredients

• ✓ chicken bouillon granules
• water
• rice
• tomato
• onion
• garlic
• vegetable oil
• salt
• cotija cheese
• parsley

Instructions

1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• corn kernel
• poblano pepper
• onion
• pea
• garlic
• carrot
• water
• milk
• butter
• rice

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ chicken bouillon granules
• tomatillo
• onion
• serrano chile
• garlic
• water
• heavy cream
• chihuahua cheese
• vegetable oil
• corn tortilla
• chicken breast
• chihuahua cheese

Instructions

1. 1 Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
2. 2 Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
5. 5 Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
6. 6 Bake in the preheated oven until melted, about 25 minutes.

By gem

Ingredients

• ✓ chicken bouillon granules
• corn tortilla
• avocado oil
• onion
• pasilla chile
• onion
• tomato
• mint
• oregano
• chicken broth
• avocado
• queso fresco

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Ingredients

• ✓ chicken bouillon granules
• ham hock
• onion
• bacon
• chorizo sausage
• tomato
• jalapeno pepper
• pinto bean
• water
• garlic
• cilantro
• salt

Instructions

1. 1 Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
2. 2 Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
5. 5 Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
6. 6 Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
7. 7 When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.

By Brent Hull

Ingredients

• ✓ chicken bouillon granules
• chicken breast
• onion
• garlic
• vegetable oil
• tomato
• chipotle pepper
• adobo sauce
• tostada shell
• sour cream
• salt
• pepper

Instructions

1. 1 Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. 2 Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. 3 Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. 4 To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

By NANCHE30

Ingredients

• ✓ chicken bouillon granules
• tomatillo
• serrano pepper
• garlic
• vegetable oil
• corn tortilla
• water
• rotisserie chicken
• iceberg lettuce
• cilantro
• mexican crema
• crema fresca
• cotija cheese

Instructions

1. 1 Cover a large griddle with aluminum foil and preheat to medium-high.
2. 2 Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
3. 3 Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
4. 4 Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
5. 5 Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
6. 6 Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
7. 7 Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

By gem

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• corn tortilla
• pasilla chile pepper
• tomato
• onion
• garlic
• oregano
• vegetable oil
• water
• parsley
• avocado
• cotija cheese
• crema fresca

Instructions

1. 1 Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
2. 2 Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
3. 3 Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
4. 4 Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
5. 5 Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.

By jackie

Ingredients

• ✓ chicken bouillon granules
• water
• chicken thigh
• chicken drumstick
• onion
• garlic
• corn masa flour
• water
• salt
• oil
• black bean
• lettuce
• tomato
• avocado
• cotija cheese
• sour cream

Instructions

1. 1 Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
2. 2 Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
3. 3 Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
4. 4 Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
5. 5 Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
6. 6 Pour beans into a small saucepan and warm over medium heat.
7. 7 Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
8. 8 Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.

By gladis

Ingredients

• ✓ chicken bouillon granules
• lard
• salt
• cumin seed
• thyme
• oregano
• cinnamon
• clove
• black peppercorn
• bay leaf
• garlic
• cilantro
• ancho chile pepper
• guajillo chile pepper
• salt
• water
• pork shoulder

Instructions

1. 1 Combine pork, water, and 1/2 teaspoon salt in a Dutch oven over medium heat. Cover and cook for 20 minutes, stirring every 5 minutes. Uncover, increase the heat to medium-high, and cook, stirring constantly, until water evaporates, 2 to 3 minutes. Continue to cook until pork has browned in its rendered fat, 15 to 20 more minutes.
2. 2 Meanwhile, stem dried chile peppers and discard seeds. Place chiles into a large skillet over low heat just until they start to soften; don't toast them. Transfer to a bowl of hot water and soak for 20 minutes.
3. 3 Transfer pork to a plate, leaving all drippings in the Dutch oven.
4. 4 Drain chiles and reserve soaking water. Place chiles into a blender with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Pour in 1 cup reserved soaking water and blend until combined. Pour in 1 more cup soaking water, season with salt, and blend until completely smooth.
5. 5 Place the Dutch oven over medium heat and add lard to the drippings. Very carefully add blended chile mixture, being careful as it may splatter. Scrape up any browned bits from the bottom. Bring to a boil, then add pork and any accumulated juices.
6. 6 Reduce the heat and cover partially, leaving about 1 inch uncovered. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

By Yoly

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• onion
• garlic
• guajillo chile
• ancho chile pepper
• tomato
• water
• orange juice
• shrimp
• salt
• black pepper
• olive oil
• butter
• onion
• garlic

Instructions

1. 1 Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
2. 2 Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
3. 3 Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
4. 4 Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

By Jenny Aleman

Ingredients

• ✓ chicken bouillon granules
• rice
• ground pork
• ground beef
• cilantro
• garlic
• adobo sauce
• chipotle pepper
• onion
• egg
• tomatillo
• chicken stock
• vegetable oil
• chipotle pepper
• adobo sauce
• garlic
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

Ingredients

• ✓ chicken bouillon granules
• oaxaca cheese
• lime
• avocado
• salt
• adobo sauce
• chipotle pepper
• carrot
• chickpea
• tomato
• garlic
• onion
• vegetable oil
• water
• parsley
• celery
• onion
• chicken breast

Instructions

1. 1 Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
2. 2 Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
3. 3 Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
4. 4 Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

By Guillermo

Ingredients

• ✓ chicken bouillon granules
• black pepper
• salt
• bay leaf
• cumin
• jalapeno pepper
• carrot
• potato
• hot tomato sauce
• ground beef
• tomato
• garlic
• serrano pepper
• onion
• vegetable oil
• garlic
• onion
• water
• tomato

Instructions

1. 1 Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
2. 2 Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.
3. 3 Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

By mytable_yourtummy

Ingredients

• ✓ chicken bouillon granules
• margarine
• chicken breast

Instructions

1. 1 Melt margarine in a medium skillet over medium heat. Stir in bouillon granules until melted. Add chicken and cook, turning often, until chicken is cooked through and juices run clear, about 20 minutes. Add more margarine and bouillon if needed.

By LATISHA JEAN

Ingredients

• ✓ chicken bouillon granules
• turkey leg
• water
• barbecue sauce

Instructions

1. 1 Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
2. 2 While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
3. 3 Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.

By NCwriter

Ingredients

• ✓ chicken bouillon granules
• water
• butter
• vermicelli pasta
• long grain white rice
• black pepper
• salt
• greek seasoning

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Ingredients

• ✓ chicken bouillon granules
• butter
• chicken broth
• egg noodle

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

By Carol Castellucci Miller

Ingredients

• ✓ chicken bouillon granules
• bacon drippings
• all-purpose flour
• buttermilk
• salt
• black pepper

Instructions

1. 1 Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
2. 2 Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

By lutzflcat