How to make CALDO DE POLLO CON ARROZ / MEXICAN STYLE CHICKEN SOUP WITH RICE ❤

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is more nutritious; white rice is budget-friendly.

Prepare the chicken by cutting off the ankle part of the chicken legs and cutting the thighs in half for smaller pieces.

Remove the skin from the chicken thighs but leave the skin on the chicken legs to avoid a greasy soup.

Heat a little vegetable oil in a large pot and sear the chicken on medium-high heat for 4 minutes on one side before flipping it over and searing for another 4 minutes.

Add water to the pot after searing the chicken and stir in 1 tablespoon of salt, then cover and bring it to a boil.

While waiting for the water to boil, prepare the spices by grinding peppercorns, cumin, and garlic together. Set aside.

Chop tomatoes in half, remove the core, and set aside. Chop half an onion into pieces and set aside. Roughly chop cilantro after removing the long stems.

Once the water is boiling, remove the protein that forms on the surface, then add the chopped onions, tomatoes, cilantro, 1.5 tablespoons of tomato paste, and the ground spices to the pot.

Add 1 tablespoon of chicken bouillon to enhance flavor, stir well, and cover the pot to simmer for 30 minutes to allow flavors to meld.

Prepare the vegetables by peeling and cutting the carrots into bite-sized pieces, and chop the celery at the joints to include the leaves for flavor.

Cut the potatoes into pieces and keep them in water to prevent browning. Add half of a sweet potato for additional flavor.

Toast the rinsed rice in a bit of vegetable oil until lightly golden before adding it to the soup.

After 35 minutes of simmering, taste the broth to adjust salt if necessary, then add all the prepared vegetables and corn to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary