How to make the best Caldo de Pollo con Arroz // Mexican style Chicken soup with Rice ❤️

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This Caldo de Pollo is not only flavorful but also packed with nutrition. This Mexican-style chicken soup features a delightful mix of vegetables and rice. There's no single recipe, as some variations include more vegetables than others. I typically use a combination of chicken legs, thighs, and wings, along with hearty vegetables such as carrots, corn, potatoes, and Mexican squash. I always include half of a sweet potato, as it brings a subtle sweetness that balances the flavors and adds a lovely color. Whether you choose to add rice or not, you will end up with a comforting bowl of deliciousness at its finest. ❤️

Wusthof 6' chef knife

Wusthof 6' Cleaver

Zwilling pro knife 8'

Wooden spoons for cooking


#caldodegallina
#soup
#rachelcookswithlove

INGREDIENTS--------------------------------
4 Chicken legs (skin off on 3)
4 Chicken wings
4 Chicken thighs (cut in half, skin off)
2 Tbsp oil
1 1/2 tsp Whole Cumin (ground in molcajete) or store bought
1 1/2 tsp whole peppercorn (ground in molcajete)
Salt as needed
6 large Garlic cloves
1 1/2 Tbsp Tomato Paste
2 1/2 Tbsp Better then Bouillon chicken flavor
1 medium chopped onion
3 small celery ribs
3 medium carrots (1 inch size)
4 Medium Mexican Squash or Zucchini
2 Med/lrg diced Tomatoes
3 medium gold Potatoes (same size as squash)
1/2 med Sweet Potato ( 1 1/2 inch)
Corn off 4 medium ears of Corn
1 C. Rice
4 quarts Water plus 1 1/2 C. for Molcajete
Chopped Cilantro as needed
Corn Tortillas (optional)

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.