How to make Mexican CHICKEN & RICE SOUP | Caldo de Pollo con Arroz

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.

Pat dry the chicken on both sides.

Create a few slits on the chicken.

Season the chicken with salt and black pepper.

Heat a little oil in a large pot over medium-high heat.

Sear the chicken for 2 minutes on each side, then remove from the pot.

Add 10 cups of water to the pot and bring to a boil.

Return the seared chicken to the pot and skim the top layer of the broth to remove oil.

Add half an onion and 2 bay leaves, reduce heat to medium, cover, and cook for 10 to 15 minutes.

Remove the chicken, onion, and bay leaves from the broth after 15 minutes.

Reserve 2 cups of the broth for the tomato sauce.

In a blender, combine 3 Roma tomatoes, half an onion, 2 garlic cloves, tomato sauce, reserved chicken broth, 1 tbsp chicken bouan, 1 tbsp tomato bouan, and 1 tsp ground cumin; blend until smooth.

Return the blended tomato sauce to the pot and season with salt.

Allow the sauce to come to a boil, then add the carrots, celery, and uncooked rice; mix and cover.

Cook for 15 minutes, checking the rice and vegetables for doneness.

Return the shredded chicken to the pot and add chopped cilantro; mix well.

Let it cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: