Chicken in a Lime Broth, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chicken in a Lime Broth

Cuisine: Mexican
Prep Time: 35-40 minutes
Cook Time: 1 hour 15 minutes
Servings: 4 Servings
A delicious roasted chicken marinated in a chile marinade, served over a light chicken and lime broth. Not your average chicken soup recipe!

When you think of chicken in a lime broth, one tends to think of tortilla soup or chicken and lime soup. This recipe is a little different, but not any less delicious. It's about taking basic ingredients and presenting them in a special way. Chicken soup does not have to be limited to a bowl loaded with chunky vegetables or noodles with chicken. This recipe is inspired by a traditional dish named pollo en lima agria (chicken in a sour lime broth). In the traditional recipe, the chicken is grilled after being marinated. It is then served over the chicken/lime broth and simply garnish with pickled red onions. The presentation can be quite spectacular. But, as a home cook, one finds an easier method to be creative and simplify traditional methods without taking away from the delicious end results. This is one of my favorites.

Ingredients

  • For the Chile Marinade
  • 2 tablespoons chile ancho powder
  • 1 cup fresh orange juice
  • 2-3 garlic cloves
  • 2 chipotles in adobo
  • 1 teaspoon Mexican oregano
  • salt and pepper to taste
  • 4 chicken leg quarters
  • You Will Also Need
  • 4 Roma tomatoes sliced in half
  • 1 medium white onion quartered
  • 1 red bell pepper stem and seeds removed
  • 1 poblano pepper stem and seeds removed
  • 1-2 jalapeño pepper stems removed
  • 2 teaspoons chicken bouillon (powder)
  • 4 large limes Juice 2 limes and slice 2 limes, reserve
  • 1/2 cup cilantro

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Directions

  1. Add the chicken to a baking dish. Season lightly with salt and pepper. Set aside. 
  2. To prepare the chile marinade: Add all of the ingredients to the blender. Blend on high until smooth and pour over the chicken in the baking dish. Marinate overnight.
  3. Next Day: Preheat oven to 400ºF. Line a baking sheet with foil paper. Add the tomato, onion, bell pepper, poblano, and jalapeño. Roast for 20 minutes, turning halfway through.
  4. Remove chicken from marinade and place onto a baking sheet lined with foil paper. Let it come to room temperature while you roast the vegetables.
  5. After 20 minutes, remove vegetables from oven. Place chicken in the oven and bake for 45 to 50 minutes or until internal temperature reads 165ºF. Place under broiler to brown the skins. Turn oven off and leave chicken in, to keep it warm, while you finish.
  6. Remove the stems and seeds from peppers. Transfer all vegetables to the blender. Add bouillon and 1 cup of chicken broth. Blend on high until smooth. Into a bowl, strain the sauce using a wire-mesh strainer. Set aside.
  7. Preheat 2 tablespoons of oil to medium heat. Add the strained sauce and cook at a low simmer for 5 minutes. Stir in 4 cups of chicken broth, juice of 2 limes and half of the cilantro. Cook for 5 minutes.
  8. Right before serving, add in the sliced lime and remaining cilantro. Add one piece of chicken to a shallow bowl, ladle in some chicken/lime broth. Garnish chicken with pickled red onions. Serve with rice and warm corn tortillas.

Chef Notes

For an even more delicious result, I suggest preparing some homemade chicken stock for this recipe. The cooked chicken from preparing stock can always be shredded and stored in the freezer for future recipe, like flautas or taquitos!

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