How to Make the Best Caldo de Pollo con Arroz (Mexican Chicken Soup)

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.

Set the pot to medium heat and add 3 tablespoons of oil.

Once the oil is hot, add 3 minced garlic cloves, 1/2 small white onion, and 1 Anaheim pepper; fry for about 30 seconds.

Add 1.5 pounds of chicken thighs (with some skin on) and fry on each side for about 2 minutes.

After 5 minutes, add 1 cup of washed rice and fry until golden (about 3 minutes).

Add 3 Roma tomatoes and cook until they release their juice.

Pour in 8 cups of boiling water and add 1.5 tablespoons of chicken bouillon; mix well.

Add 2 corn cobs (cut in half), cover the pot, and cook for about 10 minutes.

After 8 minutes, add 2 carrots and 2 potatoes; cover and continue cooking.

After 5 minutes, add 2 calabasitas and some cilantro; cover and cook for another 5 minutes.

Turn off the heat and serve the caldo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary