Ingredients
- 2 pounds chicken drumsticks (with skin)
- 1 whole red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red bell pepper, finely chopped (whole pepper)
- 1 tablespoon parsley, finely chopped
- 1 tablespoon cilantro, finely chopped, plus more for garnish
- 2 tablespoons oil (achiote oil)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 8 cups low sodium chicken broth
- 2 whole scallions, trimmed
- 3 potatoes (peeled, cut into 1-inch pieces)
- 4 ounces dry rice (long grain white rice, 1/2 cup)
- 1 cup carrots, chopped
- 1 cup peas (frozen, thawed)
How to Make
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Step 1: In a Dutch oven pot or medium deep pot heat the achiote oil.
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Step 2: Add in the refrito: chopped red onion, garlic cloves, red bell pepper, parsley, and cilantro. Saute for 2 minutes.
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Step 3: Add in salt, ground pepper, 1 teaspoon cumin, and 1 teaspoon oregano. Saute for another 2 minutes.
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Step 4: Place chicken drumsticks in the pot and stir to combine all flavorings. Saute for 5 minutes.
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Step 5: Then add in the chicken broth and whole scallions. Stir and bring to a boil, about 10 minutes.
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Step 6: Pour in the rice and soaking water. Add in 1/2 teaspoon of cumin and 1/2 teaspoon of oregano. Stir and cook for 20 minutes.
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Step 7: Add in potatoes, cover pot, cook for 10 minutes.
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Step 8: Add in carrots, cover pot, and cook until fork tender, about 10 minutes.
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Step 9: Add in peas, cover pot, and cook for another 5 minutes.
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Step 10: Season soup with salt and pepper and serve soup when chicken meat is falling off the bone, all vegetables are tender, and when it's thick.
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Step 11: Serve along with sliced avocados, a wedge of lime, and hot sauce.
We hope you enjoy this recipe!
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