Caldo de pollo mexicano

Method

1. 1 Simmer the chicken with bones, onions, and garlic for 45 minutes.
2. 2 Skim off the foam continuously for the first 15 minutes to ensure the broth is clear.
3. 3 Add the rice and cook for 15 minutes until the grains are slightly softened in the broth.
4. 4 Cooking the rice directly in the soup pot is the way of caldo de pollo; the rice is not cooked separately.
5. 5 Add carrots, potatoes, and large chunks of zucchini and cook for 15 minutes.
6. 6 Serve hot with lemon, avocado wedges, and chopped herbs, allowing each person to season to their liking.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: cook under high pressure for 15 minutes, then release the pressure naturally; add rice and vegetables after opening the lid.