Ingredients

The following ingredients have 5 Servings
  • 8 cups water
  • 4 to 6 skinless chicken drumsticks or thighs
  • 1 tablespoon salt
  • 4 cloves garlic (chopped)
  • 1 tablespoon olive oil
  • ¼ cup long-grain rice
  • ½ cup chopped onion
  • 2 roma tomatoes (chopped)
  • 2 carrots (sliced)
  • 3 celery stalks (sliced)
  • 3 Yukon Gold potatoes (quartered)
  • 1/3 cup tomato sauce
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon safflower petals (azafran)
  • Lime wedges

Instruction

  • In a large (at least 10-quart) pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
  • While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
  • Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
  • Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.