Caldo de Pollo with Mexican Red Rice

Chicken Soup (Caldo de Pollo)

3.8 l water (4 quarts)

¼ yellow onion

4 small garlic cloves (or 2 large)

2 small bay leaves (or 1 large)

1 tbsp salt (15 ml)

1.36 kg chicken drumsticks (3 lbs)

1 tbsp Mexican chicken stock powder (bouillon)

3 Roma tomatoes, halved

1 garlic clove

¼ yellow onion

1 tbsp Mexican tomato stock powder (bouillon)

Dash of ground cumin

2 calabacitas (Mexican squash) or courgettes, sliced into half-moons

2–3 corn cobs, cut into thirds

5 small carrots, peeled and cut into 2.5 cm (1-inch) pieces

¼ green cabbage, cut into large wedges

1 bunch fresh coriander (cilantro), leafy ends roughly chopped

Lemon or lime wedges, to serve

Mexican Red Rice

Cooking oil spray (avocado oil)

½ yellow onion, cut into wedges

2 cups white rice (370 g), unwashed

950 ml water (4 cups)

2 tbsp Mexican tomato stock powder (bouillon)

1 tbsp Mexican chicken stock powder (bouillon)

Dash of ground cumin

Dash of garlic powder

2–3 fresh coriander (cilantro) sprigs

1. Add the water, onion quarter, garlic cloves, bay leaves, and salt to a large pot, set over high heat, and bring to a boil.

2. Carefully lower in the chicken drumsticks and stir in 1 tablespoon of chicken stock powder. Lower the heat to a simmer and skim off any foam that rises to the surface.

3. Cut the squash into half-moons, slice the corn cobs into thirds, chop the carrots into thick rounds, and cut the cabbage into large wedges.

4. In a blender, combine the halved tomatoes, onion quarter, garlic clove, tomato stock powder, a dash of ground cumin, and a ladleful of hot broth from the soup pot. Blend until completely smooth.

5. Use a slotted spoon or skimmer to remove and discard the onion, garlic, and bay leaves from the simmering broth.

6. Pour the blended tomato mixture into the soup pot and add the corn and carrots. Simmer uncovered for 10 minutes.

7. Add the sliced squash and cabbage wedges to the pot, then simmer for another 10 minutes until the vegetables are tender.

8. Taste the broth for seasoning and adjust with salt if needed, then stir in the fresh coriander and remove from the heat.

9. To make the rice, heat a wide pan with a spray of cooking oil over medium heat. Add the onion wedges and uncooked white rice, stirring frequently until lightly toasted and pale golden.

10. Pour in 4 cups of water and season with the tomato stock powder, chicken stock powder, cumin, and garlic powder, stirring well to combine.

11. Place the fresh coriander sprigs on top, bring to a simmer, then cover with a tight-fitting lid, reduce the heat to low, and cook for 20 minutes.

12. Remove the lid, discard the cooked coriander sprigs, and gently fluff the rice with a paddle or fork.

13. Ladle the chicken, vegetables, and broth into wide bowls, serve with a scoop of Mexican rice, and finish with a squeeze of fresh lemon or lime juice.