Caldo de Pollo con Arroz - Mexican Chicken Soup with floating rice

Ingredients:

4 small bone-in chicken thighs
4 small bone-in chicken legs
1 chicken breast (or any extra cut of chicken for more meat)
1 onion
2-4 garlic cloves
dash of oregano
1-2 Bay leaves
Salt

4 roma tomatoes
1/2 large onion
2-3 cloves garlic

1 cup rice

tortillas
Serrano chiles

Instructions

1. Cover Chicken and broth ingredients with water

2. Bring to a boil and then lower to a simmer for 40 minutes. 

3. Strain and set aside broth. 

4. Remove any chicken skin, but leave bone-in whole. (I leave half whole and I de-bone half for those in my family with different preferences).

5. Blend and finely strain tomato, onion and garlic. 

6. Use all tomato sauce, plus add enough chicken broth to get 2 cups total red broth. 

7. Cook rice separately in the red broth. 

8. Return the chicken and rice to the original broth. It should NOT be thick with the rice. It should still be mostly broth. 

Serve as a soup with corn tortillas and serrano chiles on the side.