Caldo de Pollo con Arroz

Ingredients for Chicken Broth with Rice and Vegetables

 

The ingredients that I use in this recipe are for two people and to be able to repeat, if your chicken broth with rice and vegetables is for more diners we must put more ingredients.

• 1/2 Chayote (if you do not find chayote you can replace it with pumpkin)
• 3 Garlic cloves
• 1 Onion
• Less than 1/4 cabbage
• A chicken breast
• A chicken wing (optional but gives it more flavor)
• 1 Bay leaf
• 2 Sprigs of cilantro
• 3 ripe tomatoes
• 1 Large carrot
• Oil
• Salt
• 1 Liter of water
• 5 Tablespoons rice or use a cup of cauli riced
• 2 cups frozen corn

Do not forget to wash all our vegetables and coriander well.

chicken broth Mexican recipe

 

Now comes the really important thing, the step by step of the recipe that I have tried to make as simple as possible.

1. In a pot with enough space we will put a splash of oil at high temperature.
2. When our oil is very hot we will add our chicken breast and our wing, and we will put salt on both sides, both in the breast and in the wing and let it brown well.
3. In the same pot and when our chicken is well browned we will cover it with our liter of water, it is important to let it cook for ten minutes and remove the foam that the same chicken is releasing.
4. Once it is free of foam we will add half an onion, the two cloves of garlic, the bay leaf, the cilantro and add salt to taste. let it cook for about 30 min over medium high heat.
5. In a blender or blender glass we will add the other half onion, the garlic clove, the three tomatoes that we will cut into pieces before and a splash of water so that it is liquefied well.
6. With a small pot or pan put a little oil and add the rice to sauté a little and then the tomato smoothie. We will leave over medium heat until we reach a bright red color.
7. When our chicken has been boiling for 30 min we strain the broth in another pot and reserve the wing and chicken.
8. In the same pot that we have our broth we also add our rice with the tomato smoothie and put it over medium heat.
9. And we integrate the cabbage, the chayote, the carrot and the corn that we have previously boiled and extracted from the trunk the grains of the same. Let it cook for about 20 min.
10. On a board and with the help of a knife we will crumble both the chicken breast and the wing, remember to discard the skin of wing.
11. After the time that our vegetables are tender, we will incorporate our shredded chicken and our sprig of cilantro well chopped.
12. We will have it over medium heat for 15 min so that all the flavors mix well.
13. And now it only remains to plating and savoring.

SOURCE: https://www.rociococinaencasa.com/caldo-pollo-arroz-verduras-receta-mexicana/