Sopa de Pollo Y Arroz
I made this about four times in one week, to perfect it. My neighbors, brother, and friends all really like it, and it’s made with almost everything from your pantry. I usually start this, go to the gym, and when I get back it’s time to shred the chicken and add the rice! Bang bang boom!
The recipe calls for dried guajillo chillies, which are those large dried chillies that you find in bags, or in large wood bins at Hispanic grocery stores. I think you can also get them at Walmart, in the Ethnic Food section. See below for a visual. Click the picture if you want to order them online!
I serve the soup with extra lime wedges and some fluffy bread.
Sopa de Pollo Y Arroz
Serves 4-5
1 whole chicken
Cold water to cover
1 28 oz. can crushed tomatoes
2 large dried Mexican peppers, each about the size of your hand, like Guajillos
2 cubes chicken bouillon, or 2 tbsp. Salt
1 can corn kernels
2 limes
1 ½ cups rice (I use basmati)
Place first 5 ingredients in a large, deep pot. Bring water to a simmer and cook until chicken begins to fall of the bone, approx. 1 – 1 ½ hours, over medium heat. Remove chicken to a bowl to cool. Add rice, and cook for approx. 15-20 minutes. Shred chicken, carefully discarding bones & skin, and add to the pot with canned corn, and the juice of 2 limes.