MEXICAN CHICKEN with 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 the chicken drumsticks dry and create two slits on top of each drumstick.

Season the chicken with salt.

In a Dutch oven, heat oil over medium-high heat and add the chicken, cooking for 2 minutes on each side.

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

Skim the top of the broth and cover, reducing heat to medium, cooking for 20 minutes.

In a blender, combine 2 cups of broth, the other half of the onion, tomatoes, garlic, chicken bouillon, tomato bouillon, and cumin; blend until smooth.

In a separate Dutch oven, heat oil and toast the rinsed rice for a few minutes.

Transfer the chicken into the pot with the toasted rice, add the blended tomato broth, and cook for 15 minutes on medium heat.

Add chopped cilantro and cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: