My husband has been talking about a chicken and rice soup that he tried in a Mexican restaurant for years! The way he described it sounded like one of the soups that my mom makes. My mom wouldn’t add chipotle in the soup just because in Colombia we don’t eat spicy food. If you prefer mild flavors you can leave them out, however I think chipotle gives a lovely taste.
My husband was really excited to eat this soup again. After all, it only took me 2 years to actually make him this soup. But hey, better late than never! This soup is easy to make, and the most important part is healthy and filling. I like to eat it with avocado or patacones on the side. I hope this soup gives you something to talk for the next 2 years as did for my husband HA HA… Don’t wait that long to make it again!
8 to 10 Chicken drumsticks, skin removed.
1/4 Cup Alinos. “My Colombian Recipes” has a good recipe. It is something I always have in my fridge.
2 Chicken bouillon
2 Large carrots, diced
5 Honey golden potatoes, Diced.
7 Cups water
3/4 cup white rice
1/2 Can chipotle peppers in adobo
- In a large stockpot, add the drumsticks, alinos, bouillon, carrots, potatoes, and water.
- Bring to a boil, then turn to low and let simmer for 45 minutes.
- After 45 minutes, add the rice and let simmer for another 20 minutes, or until rice is tender.
- Once the rice is tender, add in the chipotles to taste. Then serve hot with avocado or patacones, or both!