Caldo de Pollo con Arroz (Mexican Chicken & Rice Soup)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pat the chicken dry on both sides and make a few shallow slits on the skin. Season thoroughly with salt and black pepper.
   ▶ ≈0:00
2. 2
   Heat oil in a pot over medium-high heat until hot. Place the seasoned chicken in the pot and sear for two minutes on each side until golden. Remove and repeat with remaining chicken pieces.
   ▶ ≈0:26
3. 3
   Add 10 cups of water to the pot and bring to a boil. Return the seared chicken and skim the fat and impurities from the top of the broth.
   ▶ ≈0:44
4. 4
   Add half an onion and the bay leaves to the broth. Reduce heat to medium, cover, and simmer for 10 to 15 minutes until the chicken is fully cooked.
   ▶ ≈1:03
5. 5
   Remove the cooked chicken, onion, and bay leaves from the broth. Reserve 2 cups of broth for the tomato sauce.
   ▶ ≈1:13
6. 6
   In a blender, combine 3 Roma tomatoes, half an onion, 2 garlic cloves, tomato sauce, the reserved 2 cups of broth, 1 tablespoon chicken bouillon, 1 tablespoon tomato bouillon, and 1 teaspoon ground cumin. Blend until smooth.
   ▶ ≈1:32
7. 7
   Pour the blended tomato sauce into the pot and season with salt. Bring to a boil and taste, adjusting seasoning as needed.
   ▶ ≈1:56
8. 8
   Add carrots, celery, and uncooked rice to the pot. Cover and cook for 15 minutes until the rice and vegetables are tender.
   ▶ ≈2:14
9. 9
   Return the cooked chicken to the pot and stir in fresh cilantro. Simmer for 5 minutes until everything is well combined. Serve hot.
   ▶ ≈2:25