Mexican cuisine · Soups & Stews

Caldo Xóchitl

Clear chicken broth from Mexico City with rice and chickpeas, garnished at the table with avocado, onion and chipotle.

Ingredients · for 4 servings

• 1 kg chicken pieces
• 1 white onion
• 4 cloves garlic
• 150 g chickpeas (from a jar)
• 100 g rice
• 1 avocado
• 2 chipotle chiles in adobo
• 1/2 bunch cilantro
• 2 limes
• 2 bay leaves
• Salt, pepper

Instructions

1. Combine the chicken pieces with the halved onion, the crushed garlic cloves, the bay leaves and 2 l cold water, bring to a boil and thoroughly skim off the foam.
2. Simmer covered over the lowest heat for 40 min. without letting the broth bubble, then remove the meat, discard skin and bones, and shred into strips.
3. Pour the broth through a fine sieve into a clean pot and season boldly with salt and pepper – it should be golden and clear.
4. Rinse the rice under cold water, add it to the broth and simmer for 16 min. until tender but still holding its shape.
5. Add the rinsed chickpeas and the meat and warm through for just 5 min. so nothing falls apart.
6. Set out diced onion, avocado slices, chopped cilantro, finely sliced chipotle chiles and lime wedges separately, and let everyone garnish the hot broth at the table.