SOPA DE ARROZ CON POLLO (CHICKEN AND CHICKEN SOUP)
Arroz con Pollo Soup is a cozy, Mexican-inspired chicken and rice soup made with seared chicken thighs, fresh vegetables, and fragrant Jasmine rice simmered in a savory tomato-based broth. It's a hearty, one-pot meal that's perfect for busy weeknights and family dinners.
Ingredients
- 6 small chicken thighs boneless or bone- in
- salt and pepper to taste
- 1 small onion chopped
- 3 small Roma tomatoes chopped
- 4 garlic cloves chopped
- 2 tbsp tomato paste
- ½ cup Jasmine rice
- 6 cups water
- 2 tablespoon chicken bouillon
- additional salt and pepper to taste
vegetables and finish
- 3 carrots chopped
- 1 large potato
- 1 handful fresh cilantro chopped
Instructions
- Sear the chicken Season chicken thighs with salt and pepper. Heat a large pot over medium-high and sear chicken on both sides until golden. Remove and set aside.
- Sauté the aromatics In the same pot, add onion, Roma tomatoes, and garlic. Cook until soft and fragrant.
- Add tomato paste and rice Stir in the tomato paste and cook for 1 minute. Then add the Jasmine rice and stir to coat it in the tomato mixture.
- Build the base Pour in the water and add bouillon, salt, and pepper. Mix well and return the chicken to the pot
- Simmer for flavor Bring to a boil, then reduce to a gentle simmer. Let it cook for 10–15 minutes to develop the broth.
- Add vegetables Stir in the chopped carrots and potato. Continue simmering until the vegetables and rice are tender, about 15–20 minutes.
- Finish with fresh cilantro Stir in the chopped cilantro and simmer for another 2–3 minutes. Taste and adjust seasoning as needed.
- Serve and enjoy Ladle into bowls and serve warm. Optional garnishes: lime wedges, avocado slices, or warm tortillas