← Nouns Cooking · Mexican

Ingredients

• 1.5 kg bone-in chicken pieces (thighs, drumsticks, breast)
• 1 white onion, halved
• 4 cloves Garlic, peeled
• 2.5 l Water
• 1 tbsp salt, plus more to taste
• 1 sprig Mint
• 3 Carrot, cut into chunks
• 2 corn cobs, each cut into 3 rounds
• 400 g waxy potatoes, cut into chunks
• 2 Courgette (zucchini), cut into chunks
• ½ white onion, finely chopped
• 2 serrano chillies, finely chopped
• 1 handful Coriander (cilantro), chopped
• 3 Lime, cut into wedges
• 1 Avocado, cubed (optional)

Method

1. Put the chicken, halved onion, garlic and water in a large pot and bring slowly to the boil. Skim off the grey foam as it rises, then add the salt and mint.
2. Turn the heat down and simmer gently, partly covered, for 30 min.
3. Add the carrots and corn and simmer for 10 min, then add the potatoes for another 10 min.
4. Add the courgette and cook for 8 min more, until all the vegetables are tender and the chicken is cooked through (75°C / 165°F next to the bone). Fish out the mint and onion halves.
5. Taste the broth for salt. Ladle into deep bowls with a piece of chicken and plenty of vegetables in each.
6. Let everyone add their own chopped onion, chilli, coriander, lime and avocado at the table, with warm tortillas or Mexican red rice on the side.

Tips

• Spoon a scoop of arroz rojo into each bowl for the classic caldo con arroz.
• Simmer gently rather than boiling hard and the broth stays clear and golden.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Epicurious