Chicken albondigas

1. 1

   Cut onion, tomatoe small strips, & jalapeno in half circles.

2. 2

   Then place oil in pot to heat then add the onion, tomato, & jalapeno & cook it.

3. 3

   Put the red season,baking powder, egg, maseca, & ground chicken & mix together.

4. 4

   Start making them into small balls like a 2 inches big or as u prefer.

5. 5

   It'll be alittle sticky but you'll be able to work with it because if u add more maseca your albondigas will come out a little bit harder.

6. 6

   So keep that in mind.

7. 7

   Pour water to the pot like 1 or 2 inches above half the pot & cut potatoes in half or into 1/4 & add, rice, chicken season, tomatoe sause & let it come to a boil.

8. 8

   After ur soup is boiling add the carrots & any other vegetables u like let cook for 3 min then start adding your balls in & cover & let cook for 5-6 min.

9. 9

   Or until your balls & vegetables are fully cook.

10. 10

    Serve & let it cool down before u dig in be careful not to burn yourself.

11. 11

    Hope u guys like it enjoy .

* Per serving · 4 servings · Values may vary.

No additional tips available.