Mexican cuisine · Soups & Stews

Caldo de Gallina Criolla

Rich free-range chicken broth with rice, chickpeas and carrot, brightened at the end with mint and lime.

Ingredients · for 4 servings

• 1 chicken (about 1.4 kg)
• 2 carrots
• 1 white onion
• 4 garlic cloves
• 150 g chickpeas (from a jar)
• 80 g round-grain rice
• 1 sprig epazote (or 1/2 bunch cilantro)
• 1/2 bunch mint
• 2 limes
• 1 serrano chili
• Salt, pepper

Instructions

1. Cut the chicken into eight pieces, rinse under cold water and place in a large pot with 2.5 l water, the halved onion and the crushed garlic cloves.
2. Bring slowly to a boil and carefully skim off the gray foam during the first 10 min — this is what keeps the broth clear and golden.
3. Season with salt and pepper, cover and simmer over low heat for 50–60 min, until the meat starts to come away from the bone easily.
4. Peel the carrots, slice 1 cm thick and add to the broth along with the rice and rinsed chickpeas; simmer uncovered for another 20 min until the rice is done.
5. Add the epazote and half the mint, let steep for 3 min, then season the broth with salt and the juice of half a lime.
6. Ladle a piece of chicken with rice, vegetables and plenty of broth into deep bowls, sprinkle with the remaining mint and thin chili rings, and serve with lime wedges.