CALDO DE FANDANGO DEL VALLE (OAXACAN CHICKEN SOUP)

Serves: 4-6

■ 3 tbsp (45 ml) sea salt

■ 1 whole chicken (about 2 lb/ 1 kg), butchered into eight pieces

■ 1/2 small white onion, quartered, plus 1/2 cup (125 ml) chopped white onion

■ 1 slice white bread

■ 1/2 tsp (2.5 ml) cumin seeds

■ 1/8 tsp (0.5 ml) black peppercorns

■ 3 whole cloves

■ 1 tbsp (15 ml) dried oregano

■ 1 tbsp (15 ml) vegetable oil

■ 3 cloves garlic, minced

■ 1 2/3 cups (410 ml) chopped tomatoes

■ 3 serrano chilies, stems removed

Garnishes:

■ 4 to 6 limes, sliced

■ 2 tbsp (30 ml) chunky sea salt

■ White rice, cooked and warmed

■ Warm tortillas

1. In a large, heavy-bottomed pot, bring 10 1/2 cups (2.5 L) of water to a boil and add the salt. Put the chicken and the half onion in the pot.

2. Lower the heat to a simmer and cook, covered, for 40 minutes. Once the chicken is cooked, remove it from the broth and set aside. Remove and discard the onion.

3. In a medium-sized mixing bowl, combine the bread and

1/4 cup (60 ml) of the chicken broth. Once the bread has soaked up all the broth, put the bread in a blender with another 1/4 cup (60 ml) of broth and purée.

4. In a molcajete or spice grinder, grind the cumin seeds, peppercorns, cloves and oregano until finely ground.

5. Heat the oil in a large skillet over medium heat. When hot, add the chopped onion, garlic, spices and oregano and tomatoes.

6. Stir and cook for 8 minutes or until the tomatoes start to change colour.

7. Put the tomato mixture, chicken, serrano chilies and puréed bread in the pot of broth.

8. Bring the chicken soup back to a simmer and continue to simmer for 10 minutes more or until the chilies change colour.

9. Serve with sliced lime, a chunky salt, white rice and tortillas.