Ingredients
8 cup water
6 pcs chicken drumsticks, or thighs, skinless
1 tbsp salt
4 cloves garlic, chopped
1 tbsp olive oil
¼ cup long-grain rice
½ cup chopped onion
2 pcs roma tomatoes, chopped
2 pcs carrots, sliced
3 pcs celery stalks, sliced
3 pcs Yukon Gold potatoes, quartered
⅓ cup cup tomato sauce
1 tbsp chopped cilantro
¼ tsp safflower petals, azafran
Lime wedges
Preparation
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. 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. This takes 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.
