Craving a flavorful and nourishing broth that warms you from the inside out? Look no further than this Spicy Red Chili Chicken Broth recipe! Packed with vibrant red chilies, tender chicken, and aromatic vegetables, this broth is more than just a comforting meal; it's a delicious and healthy way to boost your immunity and satisfy your spice cravings. Forget bland, tasteless broths – this recipe delivers a complex depth of flavor that will leave you wanting more. It's surprisingly easy to make, perfect for a weeknight dinner or a weekend self-care treat.
This Spicy Red Chili Chicken Broth is incredibly versatile; enjoy it as a standalone soup, a base for noodles, or even a flavorful addition to your favorite chili. The vibrant color and spicy kick are guaranteed to impress, and the healthy ingredients will leave you feeling satisfied and energized. Ready to dive into the deliciousness? Let's get started with our step-by-step guide below!
Tools Needed
- Large pot
- Blender
- Strainer
Ingredients
- Whole chicken: 1
- Guajillo chilies: 5
- Pua chilies: 5
- Pepper: 1/4 teaspoon
- Cumin: 1/2 teaspoon
- Cloves: 2
- Celery stalks: 2
- Onion: 1
- Garlic cloves: 6
- Broccoli florets: 6
- Cilantro: 1 bunch
- Cabbage: 1/4
- Potatoes: 2
- Corn
- Carrots: 2
- Pasote (dried): 3 branches
- Lemons: 2
- Salt: 1 tablespoon + additional to taste
- Water: 2.5 liters + additional
- Olive oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Chili
- Rinse the chicken well and place it in a container with water, lemon juice, and salt to remove any strong smell. Let it sit for a while.
- Toast the guajillo and pua chilies in a comal until slightly charred but not burned.
- Boil the toasted chilies in water for 6 minutes to soften them. Let cool.
- Remove the chicken from the water and rinse thoroughly.
Step 2. Cook the Chicken and Broth Base
- In a large pot, bring 2.5 liters of water to a boil. Add the chicken, celery, half an onion, and 4 garlic cloves. Skim off any foam.
- Add corn to the pot and cook with the chicken.
- After the chicken has cooked for 20 minutes, add the carrots. Remove the celery. Cook for another 5 minutes.
Step 3. Make and Add the Chili Sauce
- Blend the boiled chilies, a little of their boiling water, 1/4 onion, 2 garlic cloves, cumin, cloves, pepper, and a bit more water until smooth. Strain the sauce.
- Heat olive oil, sauté some onion slices, then add the blended chili sauce. Simmer for 15 minutes. Season with salt.
Step 4. Add Vegetables and Serve
- Add potatoes, then epazote, cabbage, and broccoli. Cook for 8 minutes.
- Turn off the heat and let the broth rest. Serve with corn tortillas, lemon wedges, cilantro, and chopped onion.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- To reduce the strong smell of chicken, marinate it in lemon juice and salt before cooking.
- Don't burn the chilies when toasting them.
- Add vegetables according to your preference and cooking time.
- Potatoes should be added earlier in the cooking process to ensure they are tender.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 60-70g
FAQs
1. Can I use bone-in chicken for a richer broth?
Absolutely! Bone-in chicken will definitely give you a richer, more flavorful broth. Just be sure to simmer it longer to extract maximum flavor.
2. How can I adjust the spice level?
Easily! Control the heat by adjusting the amount of chili flakes or the type of chili you use. Start with less and add more to your taste.
3. Can I make this broth ahead of time?
Yes! This broth tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
This Spicy Red Chili Chicken Broth recipe is a perfect blend of flavor, health, and ease. Enjoy its warming embrace on a chilly evening or as a vibrant addition to your weekly meal plan. Now go forth and create your own bowl of delicious, healthy comfort!