Mexican cuisine · Soups & Stews

Caldo de Pollo Mexicano

Clear chicken broth with carrot, chayote, zucchini and corn-on-the-cob pieces, finished at the table with rice, lime and chili.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 1 white onion
• 4 garlic cloves
• 2 carrots
• 1 chayote (or 1 zucchini)
• 1 zucchini
• 2 corn cobs (or 200 g corn kernels)
• 100 g rice
• 1/2 bunch cilantro
• 2 limes
• 1 serrano chili
• Salt, pepper

Instructions

1. Put the chicken pieces in a pot with the halved onion, the crushed garlic cloves and 2 liters of cold water, bring to a boil, skim the foam, and simmer gently covered for 35 min.
2. Meanwhile, peel the carrots and cut into 2 cm thick slices, cut the chayote and zucchini into bite-sized pieces, and saw the corn cobs into 3 cm wide rounds.
3. Rinse the rice in a sieve under cold water until it runs clear, and let it soak separately in 250 ml salted water for 15 min.
4. Add the carrots and corn pieces to the broth and cook for 10 min., then add the chayote and zucchini and simmer for another 8 min. until everything is tender-crisp.
5. Season the broth with salt and pepper, fishing out the garlic - the vegetables should keep their color and the broth stay clear.
6. Put 2 tbsp of rice in each bowl, ladle the broth with meat and vegetables over it, and serve with chopped cilantro, chili rings and lime wedges.