DISH RESEARCH · Dish
Sopa de Gallina India
Celina’s sopa de gallina india cuts and washes two native gallinas, cooks their portions with onion, garlic, vegetables and rice, and finishes the broth with named herbs, salt and white pepper.
About Sopa de Gallina India
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Celina’s sopa de gallina india cooks the named gallinas with onion, garlic, chicken seasoning, cut vegetables and rice, then scents the broth with albahaca de gallina and hierbabuena.
Each of the two gallinas is cut into eight portions. The pieces are washed in supplied cold water until clean. They cook in water with chicken seasoning, the two onions and the head of garlic.
The vegetables are cut into pieces. When the meat is tender, they are added with the supplied washed rice; the recipe describes about an hour or until the gallina is tender.
The albahaca de gallina and hierbabuena scent the broth, which is seasoned with salt and white pepper to taste.
The cooked gallina and vegetables are served in the broth with the rice.
Ingredients in Sopa de Gallina India
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Native Henprotein
- Cornbase
- Cassavabase
- Potatobase
- Carrotbase
- Garlicseasoning
- Cilantrogarnish
- Free-Range Henprotein
- Green plantainbase
- Cabbagebase
- Ricebase
- Onionseasoning
- Cabbageother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.